Gastronomixs

Carrot compote with ras el hanout

Ras el hanout goes perfectly with sweet vegetables such as carrot or pumpkin. It is a Moroccan spice mixture. It contains up to 20 kinds of spices, but their composition often varies. Common spices are cinnamon, ginger powder, star anise, cardamom and fennel seeds.

Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands.

Makes 500g.

Carrot compote with ras el hanout

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Ingredients

500                                            

g

carrots

100

g

white wine

100

g

white wine vinegar

100

g

sugar

20

g

rose water

As needed:

 

Ras el hanout

As needed:

 

lemon zest

Preparation method

  • Combine all ingredients and bring to the boil; cook over medium heat until the compote is done.
  • Make sure that most of the liquid has evaporated and the carrot is done; if desired, the carrot can be puréed in a food processor.

Serving suggestions

  • Ideal as a vegetarian component, e.g. alongside components of fennel, aubergine, asparagus, or tomato.
  • Especially delicious with fish and seafood.
  • Use in a composition with components of brill fillet, zucchini, and tomato.

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