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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)