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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- Lemon Juice
- EV Olive Oil
- Salt and Pepper
- Sour Cream
- White Pepper
- Fresh Mint
- Shred carrots and marinate in equal parts lemon juice, and extra virgin olive oil, salt and white pepper.
- While carrots are marinating chop fresh strawberries and set aside.
- In a separate bowl mix sour cream, salt, white pepper and julienned fresh mint.
- 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 https://www.manasserofarms.com/