Recipe: Carrot and millet maki with carrot and apple sorbet

Schmeckt mindestens so gut wie es aussieht!

Carrot and apple sorbet (spicy).

Peel the carrots and cut them into approximately 1 cm thick rings. Fill a casserole dish with water, cover the bottom, and slowly sauté the carrots over low heat until soft, then puree. Mix with approximately 30% apple puree (e.g., Gravensteiner) and enough carrot essence to achieve a creamy consistency. Let cool and transfer to a sorbet machine.

Millet.

Bring millet to a boil with water (approx. 1:3) and a little salt, then cover and simmer over low heat until soft. Garnish with a little chopped mint, if desired. Carrot leaves: Peel thin carrot leaves lengthwise using a vegetable peeler and season well with salt just before rolling until soft. Wipe off the salt. Carrot top pesto: You can make a wonderful pesto with the carrot tops. Wash and dry the carrot tops. Blend with sunflower oil until smooth. Add roasted sunflower seeds and a little hard cheese. Season with salt and pepper to taste.

Preparation.

Place the carrot leaves on a sushi mat, overlapping them (1-2 layers). Spread the millet on top and gently roll them up with the mat, applying pressure to create a nice roll. Cut maki pieces with a sharp knife and arrange on plates.

Spoon the carrot sorbet onto the side. If desired, garnish with a few drops of balsamic vinegar, carrot crunch, or carrot top pesto.