We’re going to make a delicious carrot dish. It’s a layered carrot tart with carrot cream, some sweet and sour carrot, mustard seeds and a carrot leaf and beurre blance sauce.
The carrot tart
Ingredients
- 8 big carrots
- ginger syrup
- 1 onion
Instructions
- First peel the carrots. Then portion it into the desired size and slice it in long thin sheets on a Japanese sheet slicer. Keep the trimmings for later.
- Now lay the carrot sheets on your worktop and season the top with salt. Then drizzle a thin layer of ginger syrup on the carrot.
- After that clean the onion and slice it on a mandolin in super thin slices on the carrot.
- Then roll the carrot slices into one big roll. When that’s done lay it on a tray that’s lined with a silicon sheet and place a metal ring around the roll.
- Now put another sheet and tray on top and bake it at 180 °C for around 50 minutes till cooked.
- Once it’s cooked let it cool down in your fridge and then portion it into the desired size. You’ll need to use a super sharp knife for this to get a nice clear cut.
The mustard seeds
Ingredients
- 50 g mustard seeds
- 200 g water 3 times 200 grams
- 250 g white wine vinegar
- 50 g sugar
- 50 g cane sugar
- 2 g salt
Instructions
- First mix the mustard seeds with 200 grams of water and bring this to a boil.
- Once it’s boiling drain the mustard seeds, put them back in the pan and repeat the whole process 2 more times. So three times in total.
- After that pour the white wine vinegar in a saucepan together with the sugar, the cane sugar and the salt. Now bring this to a boil.
- Once it’s boiling add the blanched mustarded and boil them for 5 minutes.
- Then pour it in a preserving jar and let it marinade in your fridge for at least 24 hours.
The carrot cream
Ingredients
- 1 shallot
- 50 g butter
- 40 g sugar
- 500 g carrot trimmings
- 15 g tarragon vinegar
- 400 g vegetable broth
- xanthan gum
Instructions
- First cut the shallot in half and clean it. Now chop it.
- Then heat up a pan and add the butter, the sugar and the chopped shallots. Caramelize this on a medium heat.
- Once golden add the carrot trimmings and pan fry them for around 5 minutes.
- Then deglaze it with the tarragon vinegar and the vegetable broth. Reduce this completely till the carrot is cooked.
- Now transfer it into a blender and blend it into a smooth cream.
- Then season with salt and add a touch of Xanthan powder to prevent the cream from splitting. Blend it for another minute and then keep it in your fridge for later.
The sweet and sour carrot
Ingredients
- 1 lemongrass
- 150 g white wine vinegar
- 75 g water
- 75 g sugar
- 3 g salt
- 1 orange carrot
- 1 white carrot
- 1 yellow carrot
Instructions
- First chop the lemongrass. Then also add the white wine vinegar, the water, the salt and the sugar. Bring this to a boil and then let it cool down out of the fridge.
- Meanwhile slice an orange carrot on a mandolin and stack the slices. Then cut it with a small round cutter.
- Now do the same with a white or yellow carrot and then cover the rounds with the sweet and sour. Let this marinade for at least 1 hour.
The carrot stem oil
Ingredients
- 30 g carrot leaves
- 150 g neutral oil I use sunflower or grape seed oil
Instructions
- Begin by separating the carrot leaved from the stem. In total you’ll need 30 grams of leaves.
- Transfer the leaves into a blender together with the neutral oil.
- Blend this till the oil is 65 °C. It will heat up from the friction.
- Then pour it on a sieve that’s lined with a kitchen paper and let it drain in your fridge.
The beurre blanc
Ingredients
- 6 shallots
- 700 g white wine
- 10 black pepper corns
- 3 sprigs tarragon
- 150 g butter
- 10 g cream 35% fat
Instructions
- First cut the shallots in half and remove the skins. Then chop them.
- Transfer it into a saucepan and also add the white wine, the pepper corns and the tarragon. Reduce this till you're left with 100 grams of liquid.
- Then drain the liquid and directly bind it with the butter. If you want a more stable sauce add a touch of cream to prevent it from splitting. This will definitely help during a restaurant service. Then season it with salt.
How to finish the dish
Instructions
- First plate the carrot tart and pipe the carrot cream on top. Both are at room temperature.
- Now lay the sweet and sour carrot on the cream and place the mustard seeds on there. Pipe a couple dots of the carrot cream in between and decorate it with carrot leaves.
- Then mix the hot beurre blanc with the carrot leaf oil and serve it whenever you serve the dish.
