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Carrot-umeboshi compote

A slightly salty and umami rich compote with the rich aroma of umeboshi, Japanese fermented plum.

Makes 1350g.

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Allergens and dietary requirements

  • Sulphite
  • Vegan

Ingredients

1
kg
carrot, cut in small brunoise
150
g
shallot, cut in small brunoise
30
g
sunflower oil
1
clove
garlic, finely chopped
150
g
white wine
200
g
umeboshi, finely cut
as needed
salt and pepper

Scale recipe

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