Carrots with witlof
Instructions
Wash and scrape carrots.
Cut into thin slices as petals and season with olive oil, lemon juice, salt and pepper, add the diced pineapple.
Browse the Belgian, placed the concentric circles and leaves fill with carrots.
Ingredients and dosing for 4 persons
- 800 g of carrots
- 1 head of witlof (endive)
- 2 slices of fresh pineapple
- Olive oil
- Lemon juice
- Salt
- Pepper