Crispy carrot

Colorful dish on the plate.

Ingredients

various colored carrots

Vegetable stock

Egg white

Butter

Flour

Panko

Preparation

Peel the carrots and slice on a mandoline. Cut them all to the same size.
Bring broth with a knob of butter to a boil, add the slices, and cook until just tender.
Stack them, coat in flour, egg white, and panko. Press well and fry in hot oil until crispy.