Salad with baked vegetables and cheese mousse

Salad with baked vegetables and cheese mousse

Ingredients:

4 carrots
2 small sweet apples
2 parsnip roots
2 tbsp. l sunflower oil
salt
100 g smoked bacon (optional)
1 boiled beets
2 handfuls of lettuce leaves
For mousse:
200 g of sel-sur-cher cheese
8 tbsp. l of milk
250 ml of heavy cream
For refueling:
4 tbsp. l vegetable oil
2 tbsp. l apple cider vinegar
Salt

Cooking:

Preheat oven to 200 degrees. Peel and chop the carrots. Apples cut into 4 pieces and remove the core. Cut parsnip root into large pieces. Put the vegetables on a baking sheet, salt and lightly sprinkle with butter. Send to preheated oven and bake vegetables for 45 minutes.

  1. To make a mousse, beat the cheese with milk, whip the cream separately, add сы to the cheese and mix, then add the rest of the cream. Put in a pastry bag and store in the fridge.
  2. For refueling, combine oil, salt, vinegar into a homogeneous mass. Adjust the amount of salt to your liking. Oil can take sunflower, and you can use olive.
  3. Cut bacon into thin strips and fry in a pan without oil.
  4. Cut beets into thin slices.
  5. Sow the mousse in the serving plate, put the baked vegetables, apple slices, lettuce leaves (rinse and dry), sprinkle with roasted bacon and pour over the vinegar dressing. Serve at the table. To prepare this salad, you can take any vegetables that are available. In the summer, you can prepare a salad of raw vegetables, also serving it with cheese mousse and with the same dressing.
Salad with baked vegetables and cheese mousse
Salad with baked vegetables and cheese mousse

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