Vegetable juices four times different: carrot juice, chervil and curry
AUTHOR Xavier Baldwin
DIFFICULTY
easy
RATING
42
COOK TIME 5 mins
TOTAL TIME 5 mins
Ingredients
Servings:1
3 Stem(s) Chervil
250 ml Carrot juice
7-10 Tbsp Curry Powder
1 peeled finger carrot for garnishing
Directions
1
Wash the chervil and dab dry. Put 1 stalk aside for garnishing. Pluck the leaves and cut them finely. Mix carrot juice and chervil, season with ##curry##. Pour juice into a glass.