Aperitif and tapas

Aperitif shortbread with carrot-coconut puree


Full of vitamins, light and delicious at the same time, these aperitif shortbread with carrot and coconut puree are a real treat.

Ingredients for 4 people (i.e. 12 shortbread):

  • 2 carrots medium size (approx. 250 g)
  • 15 cl of coconut cream
  • fine salt and freshly ground pepper.

For the shortbread:

  • 150 g semi-salted butter
  • 150 g of parmesan
  • 180 g flour
  • 1 pinch of fleur de sel.

> Peel the carrots, cut them into cubes and steam them for 10 minutes.

> Heat the coconut cream, add the mashed carrots. Mix and season. Cook, stirring to dry out the mash.

In a salad bowl,

> Mix together the flour, Parmesan, softened butter and fleur de sel with your hands.

If the dough is a little dry, add water.

Keep in the fridge for at least 2 hours.

> Roll out the dough. With a mold or cookie cutter, cut 24 discs. Make a hole in the center of 12 discs with a cookie cutter.

> Bake the shortbread for 7 to 8 min at 180 ° C, monitoring the color.

> Leave to cool.

> Place a little cold puree in the center of a cookie without a hole, cover with a shortbread with holes and press lightly.

Enjoy as an aperitif.

© Jean Claude Amiel / Natacha Arnoult / Sonia Ezgulian / Carrots from France

Video: How to Make Deliciously Creamy Carrot Soup (October 2020).