Carrot oil

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

Carrot oil

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olive oil



Ras el Hanout



lemon, zest

Preparation method

  • Cut the carrot into carrot sugar (very fine brunoise).
  • Vacuum seal with the oil, Ras el Hanout and lemon.
  • Cook sous-vide (in a steamer or hot water bath) at 75° for 18 minutes.

Serving suggestions

  • As a component in a main dish with game, e.g. with wild squab, cabbage rolleau and a potato component.
  • As a garnish with a carrot mousse or savoury sorbet.

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