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Ingredients
Carrot Cakes with Pear Puree
- Ingredients
- 400 grams carrots
- 200 grams Oats
- 2 eggs
- 75 grams Potato starch
- salt
- peppers
- Nutmeg
- 5 Pear
- 50 grams sugar
- 150 milliliters dry white wine
- 150 grams Spinach
- 30 grams Walnut
- 3 Tbsps Walnut oil
- 2 Tbsps white balsamic vinegar
- 1 Tbsp Canola oil
Peel the carrots and finely grate. Mix the oatmeal, cornstarch, and eggs. Season with salt, pepper, and freshly ground nutmeg.
Rinse the pears, cut in half, and core. Set aside 1/2 of the pear. Peel the rest and cut into small pieces.
Caramelize the sugar in a saucepan. Add the pear cubes to the saucepan and deglaze with the wine. Let simmer for 5-8 minutes over low heat. Puree the pear.
Rinse the spinach and spin dry. Cut the remaining pear half into thin strips and mix with the spinach.
For the vinaigrette, chop the walnuts. Whisk together the walnut oil, balsamic vinegar, salt, and pepper. Add the walnuts to the spinach and pear salad.
Form the carrot oat mixture into small balls. Heat the canola oil in a pan. Fry until golden over medium heat for about 5 minutes on each side. Serve with spinach and the pear puree.
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 14.2 g | (47 %) |