- 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)
Kikkoman soy baked Carrot with summer flowers
Kikkoman soy baked Carrot with summer flowers
Kikkoman soy baked Carrot with summer flowers
Ingredients
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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