For 4 servings as a snack

4 carrots
salt, sugar salt, sugar butter salt, sugar saffron or ris d'or 1 touch of chili, fresh red or dried

10g white couverture or chocolate

1/2 bunch arugula (rocket) Bread chips, homemade or bought

Wash the rocket. Crush some bread chips, not too fine.

Cut the carrots diagonally into 5mm thick slices and blanch them for 5 minutes in water seasoned with salt and sugar. Quench them ice cold so they retain their bite.

Preheat a white plate.

Heat the butter, dissolve the salt, sugar and saffron in the butter and warm the carrots in it. Toss the carrots in the butter so they glaze nicely. Finally, add a touch of chili.

Arrange the carrots on the warmed plate, add rocket and a squeeze of lemon, top with a few crumbs of bread chips and at the table grate the chocolate over them. The grater should not be too fine, otherwise the chocolate will melt too quickly.

Tip

The Harzer Chips are also great with this, as an alternative instead of or with the bread chips. But serve the Harzer chips separately.