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Low carbon footprint yum
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Ingredients
  1. 1 carrot
  2. 1 parsnip
  3. 1 little chunk of celeriac
  4. 1/2 apple
  5. 1 leaf of leek
  6. 6 hazelnuts
  7. 1 stem of Rosemary
  8. 1 t-spoon of honey
  9. 1 good pinch of seaweed-salt
  10. Normal salt for cooking
Instructions
  1. Peal the carrot, parsnip and celeriac and cut them in to very thin slices on a mandolin.
  2. Cut the appel in to very little disses, and the leek in to very small strips.
  3. Chop the hazelnuts.
  4. Chop the Rosemary very fine.
  5. Roast the nuts on a hot pan for 1 minut.
  6. Put the carrots, parsnip and celeriac in to boiling with salt for 1 minut.
  7. Mix the honey with the rosemary and 1 spoonful of the Water from the vegetables.
  8. Plat the cooked vegetables in to a boil and spinkle the nuts appels and leeks on top and season with honey-dressing and the seaweed-salt
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Low carbin footprint yum

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