Gastronomixs

Carrot reduction

Reduction means making the liquid in a component evaporate to strengthen its flavour. This is commonly done with stocks and fonds, but carrot is also a perfect ingredient with which to do this. The addition of orange and balsamic vinegar makes the flavour even more exquisite; this syrup is perfect as an addition to the wide range of savoury applications that can use a subtle sweetness for balance. The olive oil adds a creamy note.

Makes 100ml.

Carrot reduction

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Ingredients

500

ml

carrot juice

2

 

oranges

2

tbsp

olive oil

1

tbsp

balsamic vinegar

As needed:

 

salt

Preparation method

  • Reduce the carrot juice and orange juice to a light syrup.
  • Bind with the olive oil and and season with balsamic vinegar and salt.
  • Transfer to a squeeze bottle or a dish from which you can brush the reduction onto a plate.

Serving suggestions

  • Serve with slow-cooked turbot.
  • Combines very well with goose or duck liver dishes and cold game preparations.
  • Use in a composition with components of poultry, chicory, and quince.

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