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Slow-cooked purple carrot

The colour and flavour of the carrot are intensified with this preparation method. In this recipe we use bay leaf and garlic, but you can vary endlessly.

Creations by Angélique Schmeinck, CuliAir, Velp, the Netherlands.

Makes 750g.

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Allergens and dietary requirements

  • Vegan

Ingredients

1
kg
purple carrots
10
leaves
bay leaf
10
cloves
garlic
50
ml
olive oil
as needed
salt

Scale recipe

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