Gastronomixs

Carrot crisps

Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.

Carrot crisps

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Ingredients

2

 

carrots

800

ml

carrot juice

200

g

sugar

100

g

Malto

Preparation method

  • Cut the carrots in slices.
  • Make a syrup from the carrot juice, sugar, and Malto.
  • Soak thinly sliced carrots in the syrup overnight.
  • Lay the slices on silicone sheets and dry them under a heat lamp or in a drying cabinet.

Serving suggestions

  • As part of dessert, e.g. with carrot and cheese (brie) components.

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