Gastronomixs

Carrot beurre blanc

An interesting, nutty version of a classic beurre blanc with fermented carrot. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Carrot beurre blanc Enlarge

Ingredients

700

ml 

carrot juice 

100 

ml 

fermented carrot juice 

500 

beurre noisette of goat's butter 

550 

butter 

As needed: 

 

xanthan gum 

As needed: 

 

bergamot orange

As needed: 

 

salt

Preparation method

Serving suggestions

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