We’re going to make a delicious carrot dish. Its 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
First peel the carrots. Then portion it into the desired size and slice it in long thin sheets on a Japanese sheet slicer. I’ll put a link to this one in the description of this video. 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 take the cleaned 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 degrees Celsius 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
3 X 200 grams
white wine vinegar
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
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
white wine vinegar
orange/ white and yellow carrot
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
neutral oil (I use sunflower oil)
Begin by separating the carrot leaved from the stem. In total you’ll need 30 grams of leaves
Then transfer 30 grams of the leaves into a blender together with the neutral oil.
Blend this till the oil is 65 degrees Celsius. 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
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 your 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
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.