Carrot and smoked paprika millefeuille
At Maga restaurant, Marine Abeil and Gauthier Venter introduce you to carrot millefeuille with smoked paprika. It's an easy recipe to reproduce at home with just a few ingredients.
for 6 persons
Preparation time: 30 min
Cooking time : 1 h
Rest : 24 h
- 6 large yellow carrots
- 6 large orange carrots
- 6 large white carrots
- 3 tbsp. olive oil
- 5 g smoked paprika
- salt and pepper
1 - Wash and peel all the carrots. Using a mandolin, slice the carrots into 2-3 mm-thick strips.
2 - Place all the strips in a cul-de-poule with the olive oil, salt, pepper and smoked paprika and mix with your hands.
3 - Lay all the strips out flat in a terrine by color or by mixing the colors.
4 - Bake at 160°C (th. 5-6) for 1 h (place a tray with water in the oven to provide humidity).
5 - Once out of the oven, press the terrine for 24 hours. Unmould and cut into 6 wedges.
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