Fill Material Leather Horn Carrots:
1 lbr frozen puff pastry, ready to use, let stand to soften
contents:
200 g carrots, shaved rough, coat with salt, sugar and a little vinegar, knead
200 g cabbage, discard bones, thinly sliced
100 g radish, shaved rough, coat with salt, sugar and a little vinegar, knead
1.5 tsp fine salt
1.5 tbsp sugar
1.5 tbsp vinegar
sauce:
Btr 2 egg yolks
200 ml salad oil or cooking oil
1 tsp mustard
3 tbsp tomato sauce
1 tsp powdered sugar
1 tablespoon lemon juice
1/2 tsp fine salt
1/4 tsp pepper
How to Make Carrot Horn Contents:
Make skin: Brush one side of the puff pastry with water, cut the ribbon shaped elongated width? 5 cm. Wrap to mold conical horn which has been smeared cooking oil first. Bake until cooked.
Making the sauce: Enter the egg yolks, mustard into a bowl, stir the direction of the mixer while enter salad oil / cooking oil little by little until the oil runs out and the batter becomes thick. Enter the tomato sauce, sugar, lemon juice, salt, and pepper. Stir well. Mix carrots, cabbage, and turnips with sauce and stir well.
Enter the contents into the horn, and serve immediately.
Serves 6