Snack - carrots with fresh cheese
Recipe by: Morsø
Serves: 4
Procedure
In a saucepan, warm the buttermilk up to approx. 75 degrees in the Forno. This also gives the fresh cheese a slightly smoked taste. Alternatively, you can smoke it for a couple of minutes.
The buttermilk now splits. Strain it through a cloth, so that the whey ends up in a bowl. This takes 3-4 hours.
Stir the cheese with coarse mustard and season with salt and pepper.
Split the carrots lengthwise and turn in olive oil, salt, pepper and ground coriander seeds. Grill under a high heat for approx. 10 minutes. Let them gain a little colour.
Arrange the fresh cheese on a plate, lay the slightly cooled carrots on top and finish off with fresh vervain and a little oil.
Ingredients
- 1 bunch of small carrots
- 3 tbsp olive oil
- 2 tsp ground coriander seeds
- Salt and pepper
- 1 l buttermilk
- 1 tbsp coarse mustard
- Salt and pepper
- Fresh Vervain (lemon verbena)