Crispbread with carrot-mint tartar

Name: Crispbread with carrot-mint tartar
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Carrot (100 g); 1 (150 g) Orange; 7-10 Tbsp Oil; 1/2 tsp (2.5 g) Sugar; 7-10 Tbsp white pepper; 1 spearmint stem; 2 discs (14 g each) round rye crispbread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Carrot (100 g)
1 (150 g) Orange
7-10 Tbsp Oil
1/2 tsp (2.5 g) Sugar
7-10 Tbsp white pepper
1 spearmint stem
2 discs (14 g each) round rye crispbread

Directions

1
Peel, wash and finely dice the carrot. Orange halve. Squeeze the juice from one half. From the other half cut out the fillets with a sharp knife. Remove separating skins, cut the flesh into pieces.
2
Coat a coated pan with oil. Add sugar to the pan and let it caramelize. Add orange juice and carrot cubes and simmer for 1-2 minutes. Season with pepper. Let the carrots cool down a little, fold in the orange pieces.
3
Mint wash. Pluck the leaves from the stalk, except for a little to garnish, and cut into fine strips. Fold under the carrots. Arrange carrot-mint tartar on the crispbread. Garnish with mint.