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🍽️ Stuffed Carrots with Pastry and Fresh Tomato Dip

488 kcal · 30 min · 4 servings

Stuffed Carrots with Pastry and Fresh Tomato Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrots thoroughly and remove the green tops.
  2. 2. Pluck about one-third of the leaves from the stems and chop them finely.
  3. 3. Peel the garlic clove and chop it finely as well.
  4. 4. Bring two liters of salted water to a boil in a pot with a lid.
  5. 5. Cook the carrots in it for ten minutes.
  6. 6. Drain the carrots in a colander.
  7. 7. Rinse them with cold water to stop the cooking process.
  8. 8. Let the carrots drain well.
  9. 9. Put the chopped carrot leaves and garlic into a bowl.
  10. 10. Add chopped tomatoes.
  11. 11. Add three tablespoons of olive oil.
  12. 12. Season the mixture with salt and pepper to taste.
  13. 13. Set aside the tomato salsa to let the flavors meld.
  14. 14. Preheat the oven to 180 degrees Celsius fan-forced.
  15. 15. Unroll the puff pastry.
  16. 16. Cut the pastry into thin strips.
  17. 17. Halve the bacon slices lengthwise.
  18. 18. Wrap each carrot first with a bacon strip.
  19. 19. Then wrap the carrot tightly with a puff pastry strip.
  20. 20. Place the prepared carrots on a baking sheet lined with baking paper.
  21. 21. Brush the carrots with a little olive oil.
  22. 22. Sprinkle them with sesame seeds, chili flakes, and fleur de sel as desired.
  23. 23. Bake the carrots for about twenty minutes until golden brown.
  24. 24. Take the carrots out of the oven.
  25. 25. Serve them directly with the tomato salsa.

Nutrition per serving