X
VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

SEE OUR CLASSES

Discover all of our videoconference classes

Preview

Roasted nantes carrot salad, green grapes, silken tofu with mirin

Salted

Small carrots roasted in the oven with olive oil, green grapes quarters, mint leaves and cubes of silky tofu cooking in mirin.

Ingredients

Recipe for 12 Tapas

Carrots

18 Unit(s)
Nantaise carrot
1 Tsp
Cumin seeds
1 Unit(s)
Red onion

Tofu

200 Gr
Silken tofu
30 Ml
Mirin
10 Drop(s)
Roasted sesame oil
30 Ml
Canola oil

Garnish

20 Unit(s)
Green grape
12 Leaf(ves)
Mint
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

Preheat your four at 400.00 °F

  • Beforehand preparation

    Wash the carrots and slice them in centimeter large wedges. Chop the red onion. Snip the mint leaves. Cut the green grapes in quarters. Cut the tofu in regular cubes.

  • Carrots

    Crush the cumin seeds in a mortar. In a bowl, mix the carrots, the crushed cumin, the red onion wedges, a little salt and a net of olive oil. Spread it on a baking tray and put in the oven for 30 minutes.

  • Tofu

    In a pan, pour the two oils and add the mirin and the tofu cubes. Cook gently and keep it warm. Season with salt and pepper.

  • The tapas mounting

    In small bowls, first spread the roasted vegetables, add the tofu on top and finish with the fresh garnish.

Opt for a silky tofu; its texture will go perfectly with the salad.

Share this unique and tasty
experience

Private and Corporate Events