Carrot Meets Feta Cheese
Wasa Original is a slightly thinner and crispier rye crispbread. It has a more powerful taste than, for example, Husman. Also known as Rågi in Sweden, Roggen Dünn in Germany and Authentuque in France.
Made with:
Original
INGREDIENTS
CARROTS 1 BUNDLE
CUMIN SEEDS 1/2 TEASPOON
VINEGAR A SPLASH
BUTTER 1 TABLESPOON
CARROT STALK
SUNFLOWER SEEDS 2 TABLESPOONS
SESAME SEEDS 1 TABLESPOON
PARMESAN 50 GRAMS
GARLIC CLOVES 1 PEELED
LEMON JUICE TO TASTE
SALT TO TASTE
FETA CHEESE 50 GRAMS
CHIVE SMALL BUNDLE
PARSLEY LEAVES AND SMALL BUNDLE
SWEET ONION 1
CHILI 1
OLIVE OIL A DRIZZLE
LEMON PEEL FROM 1 LEMON
LEMON JUICE 1 TABLESPOON
HONEY 1 TEASPOON
METHOD
1.
Start by separating the stalks and rinse throughly. Save the stalks for the pesto.
2.
Fry the carrots on a medium heat for 30 minutes. Make sure to move the carrouts around so they get an even coloured surface.
3.
When they start to soften and salt, cumin and sesame seeds and pinch of butter and splash of vinegar. Let it all glaze.
4.
Rinse the stalk throughly.
5.
Roast the sunflower and sesame seeds in the oven 175'C (347'F).
6.
Put the roasted seed an a food processor with the stalk, parmesan, garlic cloves and finish off with pinch of salt and a splash of lemon juice.
7.
Cramble the feta cheese into a bowl.
8.
Mince the chive, parsley, onion. chili and grate the leomon peel.
9.
Mix it all together in the bowl and add olive oil and lemon juice.
10.
Shave down the carrots thinly with a mandolin.
11.
Prepare the vinaigrette in a bowl by mixing the lemon juice, olive oil, honey and a pinch of salt.
12.
Now shuffle the thin sliced carrots with the vinaigrette.
13.
Spread a layer of pesto on the crisp bread.
14.
Place the soft fried carrots and the quick-pickled carrots above.
15.
Top with mache (corn sallad) and finish of by grating the frozen feta cheese.
KEEP EXPLORING
Looking for more recipes? Spark your immagination with all the flavours that can be combined to enjoy Wasa at its best.
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