Confitted grilled carrot

Carrot and orange are a match made in heaven. In this recipe, the carrots are cooked in orange juice that has been sweetened with honey and flavoured with veal jus. After the carrots have been cooked they are grilled for a distinctive taste produced by the caramelization of the sugars.

Recipe per piece.

Confitted grilled carrot

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orange juice



veal jus



lemon thyme




Preparation method

  • Peel the carrot so that it is neatly round or remove the outer layer with a cutter.
  • Heat the orange juice with the veal jus, lemon thyme and honey and allow to boil briefly.
  • Add the carrot and cook until tender. Set to cool in the liquid or process immediately.
  • Heat a grill or grill pan and grill the carrot.

Serving suggestions

  • As part of a starter, e.g. with lobster, chicory and sweet and sour cucumber.
  • As a vegetable garnish with a main course, e.g. with onion, potato, conical cabbage, cauliflower or celeriac components.
  • Vary by using different herbs, e.g. cardamom pods, cloves, basil, or rosemary.

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