Ingredients
- 300g carrots, peeled and finely diced
- 300ml milk
- Salt and pepper
- 1 small bunch coriander
- Knob of butter
- 50ml double cream
- 300g self raising flour
- 100ml Greek yoghurt
- 1 small bunch coriander chopped
- Water to bring together
- 1 carrot sliced thinly
- 2 carrots sliced
- 25g caster sugar
- 25g butter
- Splash of water
- Double cream
- Olive oil and coriander sprigs blitzed together
Method
Pre heat the oven to 200c
Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.
Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.
2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.
Ingredients
- 300g carrots, peeled and finely diced
- 300ml milk
- Salt and pepper
- 1 small bunch coriander
- Knob of butter
- 50ml double cream
- 300g self raising flour
- 100ml Greek yoghurt
- 1 small bunch coriander chopped
- Water to bring together
- 1 carrot sliced thinly
- 2 carrots sliced
- 25g caster sugar
- 25g butter
- Splash of water
- Double cream
- Olive oil and coriander sprigs blitzed together
Method
Pre heat the oven to 200c
Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.
Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.
2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.