Carrot spaghetti

A treat for the eye as well as the taste buds. You will need a spiral vegetable slicer, a convenient tool for cutting spirals and spaghetti from hard vegetables and fruit.

Makes 200g.

Carrot spaghetti

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large carrots



carrot juice



chicken stock




As needed:


ground coriander seed

Preparation method

  • Peel the carrot and turn on the spiral vegetable slicer to make aspaghetti.
  • Blanch the carrot spaghetti in the carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain the remaining liquid and reduce until almost syrupy.
  • Bind with the butter, and when ready to serve, warm up the carrot spaghetti in this sauce.
  • Season with freshly ground coriander seed.

Serving suggestions

  • As a component in an amuse-bouche, e.g. with a carrot mousse.
  • As a vegetable side dish, e.g. with components of poultry, radish, yoghurt, or green herbs.
  • Use in a composition with components of duck, beetroot, and onion.

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