Carrot and smoked paprika millefeuille

Marine Abeil & Gauthier Venter | 2/17/23

At Maga restaurant, Marine Abeil and Gauthier Venter introduce you to carrot millefeuille with smoked paprika. It's an easy recipe to reproduce at home with just a few ingredients.

for 6 persons

Preparation time: 30 min

Cooking time : 1 h

Rest : 24 h

6 large yellow carrots
6 large orange carrots
6 large white carrots
3 tbsp. olive oil
5 g smoked paprika
salt and pepper

1 - Wash and peel all the carrots. Using a mandolin, slice the carrots into 2-3 mm-thick strips.

2 - Place all the strips in a cul-de-poule with the olive oil, salt, pepper and smoked paprika and mix with your hands.

3 - Lay all the strips out flat in a terrine by color or by mixing the colors.

4 - Bake at 160°C (th. 5-6) for 1 h (place a tray with water in the oven to provide humidity).

5 - Once out of the oven, press the terrine for 24 hours. Unmould and cut into 6 wedges.

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