-600 g carrots
-1 clove of garlic
-1 bunch of coriander
-1 cube of vegetable broth
-2 slices of bread
-10 cl of olive oil
Wash and peel the carrots, then cut into slices.
Peel the garlic and chop it.
Bring a pot of water to the boil, dilute the vegetable broth cube and add the carrots and garlic.
Cook covered for 20 minutes, then drain and let cool.
Remove the crust from the slices of bread and place the crumb on a deep plate.
Pour some vegetable water on the vegetables.
As soon as the vegetables are well chilled, pour them into the mixer bowl.
Add the bread crumbs, coriander, and some cooking water.
Add the olive oil.
Book 2 hours cool.