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Menu Carotte : Entrée, Plat et Dessert
Un menu complet et économique à base de carottes : une salade croquante de carottes‑chou en entrée, du cabillaud à la sauce curry crémeuse avec riz basmati en plat principal, et une mousse au chocolat et carotte pour le dessert. Tout est préparé en moins de 2 heures pour 4 personnes, avec moins de 20 € de budget.
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Cost Breakdown
Critical Success Points
- • Cuisson à la vapeur des carottes
- • Cuisson du cabillaud
- • Préparation de la sauce curry
- • Faire fondre le chocolat
- • Mélanger chocolat et purée de carotte
Safety Warnings
- • Attention aux vapeurs d'eau bouillante lors de la cuisson à la vapeur
- • Manipuler le couteau avec précaution lors de la découpe des légumes
- • L'huile de coco très chaude : éviter les éclaboussures
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