flavoring.

marinated baby carrots and almond vegan mayo.

4 servings

130 minutes

intermediate

by mimosa misasi

mimosa milano is a fine dining project curated by mimosa misasi, who graduated with top honors from alma, the international school of italian cuisine. her professional journey has been shaped by se... read more.

ingredients.

ingredients for 4 servings:

baby carrots.

10 ml

apple cider vinegar.

100 ml

water.

1 teaspoon

honey.

1 teaspoon

salt.

organic orange (zest).

1 teaspoon

black peppercorns.

for the vegan mayo:

100 ml

water.

120 g

peeled almonds.

80 ml

seed oil.

1/2

lime juice.

to taste

salt.

procedure.

01.

quickly blanch the carrots for 1 minute, then cool them in ice water. using a cloth, remove the thin peel.

02.

place the carrots in a B!POD container along with the other ingredients. create a vacuum at 50 mbar, and let marinade in the fridge for at least 2 hours.

03.

soak the almonds in water in a B!POD container, and use DRO!D's strong vacuum. let rest for 20 minutes.

04.

after the time has passed, blend with an immersion blender, gradually adding the oil, salt, and lime juice.

05.

serve the marinated carrots with the mayo.

06.

the tip:
for a more intense flavor in the mayo, you can toast the almonds before soaking them.