Gastronomixs

Carrot oil

Ras el hanout goes perfectly with sweet vegetables such as carrot or pumpkin. It is a Moroccan spice. It contains up to 20 kinds of spices, but their composition often varies. Common spices are cinnamon, ginger powder, star anise, cardamom and fennel seeds.

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

Makes 200g.

Carrot oil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

carrots

100

ml

olive oil

As needed:

 

ras el hanout

1

 

lemon zest

Preparation method

  • Cut the carrot into carrot sugar (very fine brunoise).
  • Vacuum seal with the oil, ras el hanout and lemon zest.
  • Cook sous-vide (in a steamer or hot water bath) at 75° for 18 minutes.
  • Leave the carrot pieces in the oil or remove them with a fine sieve.

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.
  • Use in a composition with components of, scallop, white cabbage, and onion.

Previous page