Ingredients for SANDY VEGETABLES
- three hundred g of ravanelli
- six white zucchini
- six carrots
- two fresh beets
- breadcrumbs
- Sell
Ingredients for CARROT CREAM
- three hundred g of orange carrots
- one hundred g of extra virgin olive oil
- apple cider vinegar
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- pepper
Ingredients for PROVENCAL SAUCE
- two hundred g of mayonnaise
- two hundred g of Greek yogurt
- 1 teaspoon of mustard
- mixture of flavored herbs (thyme, marjoram, fresh oregano)
- Sell
- pepper
Duration: thirty five minutes
Level: Easy
Dose: four people
FOR SANDY VEGETABLES
Washed carrots, zucchini and radishes. Peel the beets. Cut everything into coils about four cm thick and stick them on the sticks forming eight skewers.
Ungeteli with oil, pass them through the breadcrumbs, put them in a frying pan, season with a splash of oil and salt and cook in the oven at 200 ° C for about fifteen minutes.
FOR THE CARROT CREAM
Cut coarse carrots and cook in a saucepan, covered with water, with 1 tablespoon of apple cider vinegar, until tender.
Mix them with 1 ladle of cooking water, oil, salt and pepper.
FOR THE PROVENCAL SAUCE
Link yogurt, mayonnaise and mustard with a whisk, then add the herb flakes, salt and pepper.
Serve skewers accompanying them with sauces.
Recipes: Carlotta Falletti, Texts: Maria Vittoria Dalla Cia, Photos: Rodolfo Naldini
