Pear Puree with Carrot Patties and Spinach Salad

Ingredients

• 400 g Carrots
• 200 g rolled oats
• 2 Eggs
• 75 g potato starch
• Pepper (freshly ground)
• Salt
• nutmeg
• 5 ripe pears
• 50 g sugar
• 150 ml dry white wine
• 150 g young spinach leaves
• 4 tbsp Walnut oil
• 2 tbsp white balsamic vinegar
• 100 g chopped walnuts
• 2 tbsp sprouting oil

Instructions

1. 1.

   Peel and finely grate the carrots, then mix with rolled oats, eggs and potato starch. Season with pepper, salt and nutmeg. Wash the pears, remove the core; set aside half a pear, peel and cut the rest into small pieces.

2. 2.

   In a pot caramelise the sugar, add the pears and deglaze with white wine. Simmer for 5‑8 minutes until reduced, then puree the compote. Wash the spinach, dry thoroughly and rinse. Slice the reserved pear half into thin strips and fold into the spinach. Prepare a vinaigrette from walnut oil, balsamic vinegar, pepper and salt; mix in the chopped walnuts and combine with the spinach‑pear salad. With damp hands form small patties from the carrot‑oat mixture and fry them in hot oil for about 5 minutes per side until golden brown. Plate the patties alongside the spinach‑pear salad and pear puree.