Gastronomixs

Carrot hearts

Creation by Mark Best, Marque Restaurant, Sydney, Australia.

Carrot hearts

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Ingredients

10

large

carrots

 

large

pot of water

3.5

%

salt

Preparation method

  • Blanch the carrots in salted boiling water for 5 minutes and refresh in ice water.
  • Score along the length of the carrot and snap off the outer shell, preserving the inner core, or ‘heart’. Keep the outer shell of the carrot for e.g. carrot and miso sauce.

Serving suggestions

  • As a component of a main dish, e.g. with quail and carrot and red miso sauce.

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