Dried smoked carrot tartare

A beautiful preparation that imitates the texture and experience of meat. Freezing and defrosting changes the texture of the carrot, meaning that freezing is part of the actual technique for this preparation.

Makes 2500g.

Dried smoked carrot tartare

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extra virgin olive oil

Preparation method

  • Peel the carrots and place them on an oven rack.
  • Put them in the oven at 130°C for 1.5 to 2 hours until cooked.
  • Then dry in an oven or drying cabinet at 60°C to 70°C for three hours.
  • Cool the carrots in the refrigerator.
  • Cold smoke the carrots with oak woodchips for 5 to 10 minutes.
  • Vacuum-pack the smoked carrots with the olive oil and freeze.
  • Allow to defrost and then freeze again. Repeat this process three times.
  • Use it as you would use meat to make a steak tartare, or as garnish on a plate.

Serving suggestions

  • In a composition with components of buckthorn, peas, and chard.
  • In a composition with components of shallot, capers, and sourdough bread.
  • In a composition with components of pigeon, parsnip, and porcini mushrooms.

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