Kikkoman soy baked Carrot with summer flowers

Kikkoman UK

Kikkoman UK

Premium Supplier 6th September 2016

Kikkoman soy baked Carrot with summer flowers

Kikkoman soy baked Carrot with summer flowers

Ingredients

  • Dough
  • 500g plain flour
  • 150g table salt
  • 250g egg white
  • 75g Kikkoman soy
  • 50g thyme
  • 50g rosemary
  • 4 medium to large carrots , cleaned
  • Selection of edible flowers ( borage , thyme, sweet cicely, coriander, cornflour)

Method

In a blender add all the dough ingredients together and bring to a mass. Pour onto a table and knead until solid. Place in fridge for 2 hours to chill. Once chilled cut in to 8 and roll each piece out thin and long enough to cover a carrot, wrap the carrot tightly, repeat with remaining carrots and place on baking tray, remaining dough will keep in the fridge for 2 weeks.
Place carrots in the oven at 180c for 30-40 minutes and then remove. Allow to cool for 10 minutes and then carefully break open to reveal the carrot, serve either in the dough or out , brushed with melted butter and garnished with the flowers.

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