An original appetizer based on Japanese konjac. Rich in antioxidant vitamins, this recipe is a source of benefits for cell youth.

2 large carrots

2 small onions

2 sprigs coriander

1 cc turmeric

2 cc agar-agar

2 tbsp olive oil

2 pinches salt

1 pinch pepper

150 g Japanese konjac gohan

1 glass of water

Preparation of the recipe

Preparation of jelly and konjac

Drain the Japanese konjac gohan in a colander and rinse thoroughly with fresh water.

Wash and chop the coriander. Peel the carrots, cutting off both ends. Peel onions and dice into small cubes. Put the carrots and onions in a casserole with the olive oil. Cook over low heat for 10 minutes. Then, wet the whole with a glass of water and let cook 10 minutes over medium heat.

Dressage and storage in a cool place

Filter the broth still warm and dilute the agar-agar. Fill two small bowls with the vegetables and gohan, sprinkle with coriander, then pour over the liquid jelly. Let cool, then refrigerate for 2 hours.

http://madame.lefigaro.fr/recettes/gelee-de-carottes-et-de-gohan-a-lagar-agar-300517-132500