Courgette and carrot verrines

A peppery touch with peppers!


You will need: (for 4 people)

  • 1 large courgette
  • 2 carrots
  • 4 tablespoons of balsamic with kina karo
  • 2 tablespoons hazelnut oil
  • A few pinches of garlic powder
  • Juice of half a lemon
  • Salt & Pepper

  1. Wash, peel and dice the vegetables.
  2. Prepare the marinade by mixing all the ingredients except the vegetables.
  3. In a small bowl, pour the vegetables and then the marinade on top. Mix well.
  4. Chill for at least 1 hour and serve in small glasses with small spoons.
Tip: This recipe can also be created with balsamic with candied fig or vinegar with honey.
You don’t have the balsamic with kina karo? Find it in our shop
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