INGREDIENTS
- – 10 portobellos.
- – 1 carrot.
- – 1 stalk of celery.
- – 1 white onion.
- – 2 leeks.
- – 150 cc sunflower or corn oil
- – 100 cc of white wine.
- – 150 cc of apple cider vinegar.
- – 1 bay leaf.
- – 1 tsp black peppercorns.
- – Sal.
- Carrot hummus:
- – Chickpea 1 cup.
- – Garlic 2 cloves.
- – Cooked carrot 1 unit.
- – Lemon juice 1 unit.
- – Cumin to style.
- – Salt and pepper.
- – Feminine 1 cda.
PORTOBELLOS MARINE WITH CARROT HUMMUS
PROCEDURE:
For the portobello pickle:
1. Clear the portobellos, reduce them into small items, reduce the greens.
2. Warmth the oil, sweat the greens, add the portobellos
3. Add the wine, lemon, vinegar and seasonings, and cook dinner gently till the greens are tender.
Carrot hummus: For the hummus, course of chickpeas with garlic, carrot plus lemon juice, salt, tahini and olive to style.
