Burrata with Pickled Figs & Carrots


Total time: 35m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 378 Kcal, 10g Protein, 95g Carbohydrates, 21g Fat


Ingredients

  • 1.5 dl white wine vinegar
  • 0.75 dl Water
  • 2 tbsp. maple syrup
  • 1 tsp. salt
  • 0.5 tsp. fennel seeds
  • a little pepper (z.B. Fine Food Tasmanian Pepper)
  • 0.25 tsp. allspice (z.B. Fine Food Jamaican Piment)
  • 300 g carrots (dunkelrote oder violette), Ersatz: Randen
  • 4 figs
  • 2 Burrata (z.B. Fine Food Burrata)
  • 2 tsp. basil olive oil (z.B. Fine Food Olio extra vergine al Basilico)
  • 2 tsp. fig aceto balsamico (z.B. Fine Food Condimento ai fichi)
  • a little sea salt
  • some basil leaves

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Instructions

  • Bring the vinegar, water, maple syrup, salt and seasoning to the boil in a pan, briefly simmer. Cut the carrots diagonally into slices approx. 3/4 cm thick, add to the stock, bring to the boil and simmer for approx. 5 mins. Slice the figs and add them to the pan. Drain the figs and vegetables, allow to cool slightly, arrange on plates.
  • Tear apart the burrata, place on top of the pickled fruit and vegetables, garnish with basil oil, balsamic, sea salt and basil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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