For 4 people
- 1 golden ball turnip
- 600 g carrots
- Sufficient amount of curry
- 1 C. 15% Creme Fraiche
- A few sprigs of coriander
- 10g butter
- Preparation: 25 mn
- Cooking: 50 mn
Preparation of the recipe
Peel the carrots. Rinse them. Cut them into slices. Cook them in a large pot of boiling water for 20 min. Drain. Mix with the cream and the curry. Pepper.
Wash, dry, chop the coriander. Keep some for decoration, add the rest of the cilantro. Pure carrot. Mix.
Peel the turnip. Cut it into slices 2 to 4 mm thick. Arrange them in a baking dish. Brush them with butter. Cover with water. Bake for about 30 minutes in the oven at 180 ° C (th. 6). When cooking, Drain.
Assemble the millefeuilles. On a plate, place three turnip slices. Cover them with the carrot puree, then a turnip slice, then the carrot puree. Finish with the turnip. Sprinkle with chopped cilantro. Serve hot.
Vary the purees: broccoli and zucchini provide about 39 mg of sodium per 100 g.
The overconsumption of salt is not without danger for our health: not only does it impact our blood pressure, but it also increases the risk ofWater retention and cardiovascular disease.
People suffering from arterial hypertension, heart failure, or diabetes are susceptible to its misdeeds. 99 KCAL