Fork Bites with Carrot and Peas

For fork bites with carrot and peas first prepare a mayonnaise.

Peel the carrots. Cut a carrot into thin slices and cut out any motifs (e.g. hearts) from them using a small cookie cutter. Do not throw away the “smashed” carrot slices!

Finely dice the remaining carrots and blanch them.

Set aside about 10 tablespoons of mayonnaise, some peas and the prepared carrot motifs and slices for decoration.

Mix the remaining peas, corn, carrot and pickle cubes with the mayonnaise. Season to taste with pickle juice (from the pickle jar), salt, pepper and a few chili flakes.

Now pour a layer of vegetable mayonnaise into glasses or small bowls. At the edge of the jar or bowl, place the “smashed” carrot slices upright next to each other. Then top up with peas.

Pour the set aside mayonnaise (10 tablespoons) into a piping bag and pipe small “doughnuts” all around as a finishing touch. Decorate with peas and carrot hearts.

Soak agar agar according to package directions and dissolve in soup.

Then, using a tablespoon, carefully pour the soup over the prepared glasses or small bowls until they are completely covered with liquid.

Chill forkfuls with carrot and peas in the refrigerator until gelatin has set.

Preparation Tip:

So that vegetarians can also enjoy the fork bite with carrot and peas without a guilty conscience, we use agar agar for the jelly.

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