Carrot rillettes with gingerbread

Every good birthday meal starts with a nice appetizer. For the occasion, we redid the carrot rillettes with gingerbread discovered at a friend’s during the summer.
The agreement may seem surprising. The result, however, is delicious. Of course, you have to like the sweet/salty side. We love it!
These rillettes are very simple to make and will undoubtedly seduce your guests.
They have to be redone very often.

This is the first time that I have adapted a recipe to the Companion. For those who are interested, I will tell you how I did it in the recipe.

Carrot rillettes with gingerbread:

300g carrots
150g gingerbread
1/2 tsp gingerbread spice
1 tbsp olive oil
1/2 glass of vegetable broth
150g ricotta
1 tbsp of honey
salt pepper

Preheat the oven to 110°C.

Coarsely mix the gingerbread (At the Companion, 30 seconds at speed 12 with ultra blade).
Spread it out on a baking sheet and bake for about 40 minutes, stirring occasionally.

Peel and dice the carrots.
Put them in a pan with the oil, spices and a pinch of salt
Brown for a few minutes then add a little broth and simmer over medium heat until the carrots are cooked but still firm (At Companion P3-95°C, 20 minutes. Add the broth after 5 minutes )

Mix the carrots, gingerbread, honey and ricotta (At the Companion 50 seconds at speed 10, stirring in the middle)

Book cool.

Serve for example with toasted bread.

To finish: I used gingerbread Maya who was in the last Degustabox. I tend to make my own gingerbread (recipe here) and seeing the list of ingredients I understand better why… 2% honey!

With homemade gingerbread, you may need to adjust the amount of spices and honey in the recipe.

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