Baked carrots with black truffle

4 servings

75 minutes

The recipe was shared with us by the brand chef of the Sapiens restaurant Ilya Blagoveshchensky.

Energy value per serving

• Calories: 561.2
• Proteins: 28.8g
• Fats: 31.5g
• Carbohydrates: 39.5g

Ingredients

• Carrot: 16 pc
• Honey: 28 g
• Truffle: 2 g
• Parmesan cheese: 200 g
• Smoked Suluguni Cheese: 70 g
• Cream 33%: 116 ml
• Dry white wine: 60 ml
• Milk 3.2%: 400 ml

Cooking steps

1. First, prepare the parmesan mousse. Grate the parmesan and suluguni cheese.

   Required ingredients:

   • Parmesan cheese: 200 g
   • Smoked Suluguni Cheese: 70 g

2. Heat the milk in a saucepan. Add the cheeses. When they melt, stir and add wine.

   Required ingredients:

   • Milk 3.2%: 400 ml
   • Parmesan cheese: 200 g
   • Smoked Suluguni Cheese: 70 g
   • Dry white wine: 60 ml

3. Simmer for 15-20 minutes.

4. Then add the cream and stir until thickened.

   Required ingredients:

   • Cream 33%: 116 ml

5. Remove from heat and blend everything with a blender.

6. Pass through a sieve. The mousse is ready.

7. Send the whole carrot with greens to a preheated oven at 180 degrees for 40-50 minutes.

   Required ingredients:

   • Carrot: 16 pieces

8. Take the carrot and add parmesan mousse to it.

   Required ingredients:

   • Parmesan cheese: 200 g
   • Smoked Suluguni Cheese: 70 g
   • Dry white wine: 60 ml
   • Cream 33%: 116 ml

9. Drizzle with honey and sprinkle with grated black truffle.

   Required ingredients:

   • Honey: 28 g
   • Truffle: 2 g

10. To serve.