Gastronomixs

Carrot compote with Ras el Hanout

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

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

 

 

Ras el Hanout

 

 

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.

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