Salted crust baked carrots

8	big carrots
60 grams	egg white
200 grams	coarse salt
+/- 100 grams	flour
5	lime leaves

Start by peeling the carrots. Keep the peels and trimmings for later. Then cut off the sides. Now transfer 400 grams of the peels and trimmings into a blender and blend it for one minute. Then add the egg white and blend it for another minute. After, add the coarse salt and blend it once more. Then add enough flour to bind everything together into a firm dough. I added around 100 grams. Once that’s done flour your worktop and roll out the dough till it’s around 4 to 5 millimeters thick. Then roll the dough on a rolling pin and transfer it on a tray that’s lined with a silicon sheet. Lay all the carrots on top of the dough and then place the lime leaves on top. Now close it up as tight as possible and bake it at 180 degrees Celsius for 1 hour. The carrot isn’t going to be fully cooked leaving you with a very nice textuer. Once it’s cooked let it cool down for 5 minutes and then directly remove the dough. If you leave it to long the carrots will become to salty. Now let them cool down in your fridge.

Recipe used in carrot & smoked beurre blanc dish