Verrine Recipe

Pascal's Verrine
Leave it to chef Pascal to come up with a fresh and unexpected summer appetizer! You won’t believe how much you will love this simple, healthy, showy verrine!
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  1. Carrots
  2. Lemon Juice
  3. EV Olive Oil
  4. Salt and Pepper
  5. Strawberries
  6. Sour Cream
  7. White Pepper
  8. Fresh Mint
  1. Shred carrots and marinate in equal parts lemon juice, and extra virgin olive oil, salt and white pepper.
  2. While carrots are marinating chop fresh strawberries and set aside.
  3. In a separate bowl mix sour cream, salt, white pepper and julienned fresh mint.
  4. To put together spoon in carrots, and then spoon equal parts of chopped strawberries, top with a dollop of sour cream mixture and garnish with fresh mint.
Manassero Farms