Gastronomixs

Carrot hearts

Sometimes you don't have to look far for a spectacular ingredient. Mark Best, our guest chef in March 2015, gets the most out of every ingredient. These carrot hearts are nothing more than the interior of a carrot! With some practice and you can easily get them out.

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

Makes 10 pieces.

Carrot hearts

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Ingredients

10

large

carrots

5

l

water

175

g

salt

Preparation method

  • Mix the water with the salt (3.5%).
  • Blanch the roots in this for 5 minutes and immediately put them in ice water to cool.
  • Cut the roots lengthwise until you reach the heart. This is the part with a somewhat spiky surface.
  • Keep the heart whole and remove the outside. The easiest way to do this is to start at the top of the root and push your thumbs between the heart and the outside.
  • Now push the outside away from the heart.
  • Stew the carrot in its own juice or in stock with a knob of butter.

Serving suggestions

  • As a component of a main dish, e.g. with quail and carrot and red miso sauce.
  • As a snack or vegetable dish in combination with green curry foam.
  • Use in a composition with components of whitefish, celeriac, and pumpkin.

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