Recette d’arepas vénézuéliennes colorées aux légumes

Ingrédients

• 1 1/3 cups water (315 ml)
• 1 bunch fresh cilantro (stems included)
• 1 pinch salt
• 1 cup arepa flour (Harina P.A.N.) (130 g)
• 1 1/3 cups water (315 ml)
• 1 cup carrots, grated (110 g)
• 1 pinch salt
• 1 cup arepa flour (Harina P.A.N.) (130 g)
• 1 1/3 cups water (315 ml)
• 1 cup beets, grated (135 g)
• 1 pinch salt
• 1 cup arepa flour (Harina P.A.N.) (130 g)

Préparation

1. 1

   --- For the cilantro arepas ---

2. 2

   IPlace the water and cilantro in a blender. Blend until smooth.

3. 3

   Pour the cilantro juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

4. 4

   --- For the carrot arepas ---

5. 5

   Place the water and grated carrot in a blender. Blend until smooth.

6. 6

   Pour the carrot juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

7. 7

   --- For the beet arepas ---

8. 8

   Place the water and grated beet in a blender. Blend until smooth.

9. 9

   Pour the beet juice into a bowl and add the salt. Add the flour little by little, mix until no lumps remain and knead with your hands until you get a soft, uniform dough. Let rest 5 minutes.

10. 10

    --- To cook the arepas ---

11. 11

    Preheat a budare, griddle or skillet over medium heat. Grease very lightly.

12. 12

    Roll 5 balls of dough in each color. Using the palms of your hands, shape them into discs approximately ½ inch (1.3 cm) thick.

13. 13

    Place the arepas on the hot griddle and cook for 5 minutes, until golden on the bottom.

14. 14

    Flip and cook 3-4 minutes more.

15. 15

    Transfer to a preheated 350°F (175°C) oven and bake 3–5 minutes, until they start to puff up.

16. 16

    Serve hot with your favorite filling.