We’re going to make a beautiful fine dining dish with only one ingredient, carrots. We're going to make a carrot mosaic with a vinaigrette, a crispy and a cream.
First we’re going to start by reducing 1.5 liters of carrot juice till it’s 250 milliliters. Do this on a medium heat. Then put it through a sieve and keep it for later.
The carrot crème
Transfer 1 kilogram of carrots on some aluminum foil and season with a touch of salt and oil. Now wrap this thight and then bake it at 180 degrees Celsius for 70 minutes. Then remove the foil and let them cool down for a couple of minutes. After that peel them and trim the sides. Keep the trimmings for later. Then transfer them into a blender and also add 80 grams of the reduce carrot juice. Blend this till smooth.
The carrot crisp
Transfer the trimmings from the cream on a silicon sheet and dry them at 60 degrees Celsius for around 5 hours till completely dry. Then transfer them into a blender and blend till a fine powder. Now mix 70 grams of neutral oil with 100 grams of carrot juice and 20 grams of the carrot powder we just made. Mix this it’s fully emulsified. The heat up a nonstick frying pan and when it’s really hot pour some of the batter in the middle. Turn down the heat and slowly let all the liquid vaporize. Once no more bubbles form it’s crispy and you can gently remove it from the pan. Let it cool down on a piece of kitchen paper and keep it dry and covered for later.
Separate the stems from some carrots and pick the leaves. Keep the stems for later. Transfer 40 grams of the leaves into a blender and also add 100 grams of neutral oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction on the blending process. Then pour it on a sieve that’s laid with a kitchen paper and let it drain in your fridge for a couple of hours. Once that’s done mix the remaining reduced carrot juice with the carrot oil and gently mix it for a delicious vinaigrette.
The carrot mosaic
Lay the carrot stems on a tray and dry them at 60 degrees for a couple of hours till completely dry. Then transfer them into a blender and blend it till it’s a fine powder. Now take the other carrots and transfer then on some aluminum foil and season with a touch of oil and salt. Wrap them tight with the foil and bake them at 170 degrees Celsius for 50 minutes. After that remove the foil and let them cool down in your fridge. Once they’re cold you can gently peel them and trim the edges. Then transfer them on a tray and dust the carrot stem powder on top. Make sure it’s covered all around. Now cover your cutting board or worktop with a layer of plastic wrap and lay your carrots on top. Then roll this as tight as possible and make a knot on one side. Hold on to the other side and roll it even tighter. Now also make a knot on that side and trim the edges. Then let it set for at least 2 hours in your fridge. Once it’s set gently cut it in thick slices with a razor sharp knife. Now remove the plastic foil.
How to finish the dish
First lay your carrot mosaic on the middle of a plate. Then pipe a couple of dots of the carrot cream around the mosaic and decorate it with thinly slices carrot, carrot leaf and the carrot crispy. And then finish it off with the carrot vinaigrette.