Timbaaltje van worteltagliatelle

Name: timbaaltje van worteltagliatelle
Total time: 50 min
Yield: 4
Ingredients: 400 gram winterpenes peeled; 2 orange cleaned up; 2 tablespoon ginger syrup; 2 tablespoon honey; 1 tablespoon White wine vinegar; 2 tablespoon mild olive oil; 2 tablespoon walnut oil; 30 gram pecans coarsely chopped; 8 leaf arugula

A delicious European recipe for a timbaaltje van worteltagliatelle.

Ingredients

Directions

Bring a pan with plenty of water and a little salt to the boil.
Cut the winter pins on both sides straight and scrape them into thin, long slices with a peeler or cheese slicer.
Cut the slices in length. Blanch the slices in the boiling water for 30 seconds and rinse them under cold water.
Grate half an orange and cut off the rest of the peel of the oranges.
Cut out the parts between the membranes and collect all the moisture. Cut the parts into pieces.
Mix the orange segments with the roots.
Make a sweet-sour dressing of the collected juice, the grater, the ginger syrup, the vinegar and the oil and season with salt and freshly ground (chili) pepper.
Spoon this through the carrot salad and let it infuse for half an hour.
Spoon the carrot salad into a bowl, press well and pour it on a plate. Make single portions.
Sprinkle with the pecans, garnish with the arugula and sprinkle with some remaining dressing.