Europe 1 1:01 p.m., October 17, 2021

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

510g flour

2 teaspoon of salt

2 teaspoon of garlic powder 

1/2 teaspoon of sugar 

2 teaspoon of fresh yeast

1 tablespoon of olive oil

400g carrot juice, squeezed in a centrifuge

Mix together the dry ones (flour, salt, sugar, yeast)

Mix well...

Add oil and water like at 40 • C

Mix well

The dough is quite moist, this is normal.

Cover with a film and put in the fridge between 12 and 6 p.m. ...

Take out the dough and spread it on a baking sheet oiled beforehand 

Let stand for 2 hours at room temperature

After the 2 hours spread a little oil on top, make holes with your fingers

Bake at 220 • C for 25 minutes until the top takes on a beautiful golden color 

Carrot cream

1k of loose carrot

2 lemon

Remove the zest from the lemons and blanch them 3X

Cook the carrots in water (without peeling) until tender.

Mix in a thermomix HOT the carrot, lemon, with 200g of butter

Mix bcp so that it is very smooth ..

Cut thin slices of bouratgue

Some petals of nasturtium flower or other .. Red oxalys and a little olive oil

I am available if the person in charge of the CFA wishes to call me.