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🍽️ Creamy pear puree with crispy carrot balls and fresh spinach salad

810 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 200 g Oats
• 2 Eggs
• 75 g Potato starch
• Pepper (from the mill)
• Salt
• Nutmeg
• 5 ripe Pears
• 50 g Sugar
• 150 ml dry white wine
• 150 g young spinach
• 4 tbsp Walnut oil
• 2 tbsp white balsamic vinegar
• 100 g chopped walnuts
• 2 tbsp Germ oil

Instructions

1. 1. Peel the carrots and grate them finely.
2. 2. Place the grated carrots in a bowl.
3. 3. Add the oat flakes.
4. 4. Add the eggs.
5. 5. Sprinkle in the starch.
6. 6. Season the mixture with pepper.
7. 7. Salt the mixture.
8. 8. Add ground nutmeg.
9. 9. Wash the pears.
10. 10. Remove the core from the pears.
11. 11. Set half a pear aside.
12. 12. Peel the rest of the pears.
13. 13. Cut the remaining pears into small cubes.
14. 14. Heat the sugar in a pot.
15. 15. Let the sugar caramelize.
16. 16. Add the cut pears.
17. 17. Deglaze the pears with white wine.
18. 18. Let the mixture simmer for 5 to 8 minutes.
19. 19. Puree the pear compote finely.
20. 20. Wash the spinach.
21. 21. Shake the spinach dry.
22. 22. Remove any wilted leaves.
23. 23. Cut the reserved half pear into thin strips.
24. 24. Mix the pear strips with the spinach.
25. 25. Mix the walnut oil with the balsamic vinegar.
26. 26. Season the vinaigrette with pepper.
27. 27. Salt the vinaigrette.
28. 28. Stir the vinaigrette into the spinach-pear salad.
29. 29. Add the chopped walnuts.
30. 30. Moisten your hands.
31. 31. Form small balls from the carrot-oat mixture.
32. 32. Heat oil in a hot pan.
33. 33. Fry the balls for about 5 minutes on each side until golden brown.
34. 34. Remove the balls from the pan.
35. 35. Serve the balls on a plate.
36. 36. Add the spinach salad.
37. 37. Add the pear puree.

Nutrition per serving

• kcal: 810
• Protein: 17 g · Fett/Fat: 39 g · Carbs: 91 g