Gastronomixs

Carrot compote

A savoury compote that adds a touch of sweetness to a main course, entremets, or starter.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Carrot compote

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Ingredients

250

g

onion

1

generous dash

olive oil

1

bunch

carrots

1

pinch

cumin

1

sprig

thyme

100

ml

mandarin orange juice 

As needed

 

salt and pepper

Preparation method

  • Finely chop the carrots. 
  • Finely chop the onion and gently fry in the olive oil until almost cooked.
  • Add the chopped carrots, the cumin, and the thyme and continue to fry briefly.
  • Add the mandarin orange juice and braise until done.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with components of pumpkin and smoked pork belly.
  • In a composition with apple and bacon.

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