Marinated carrot
Applying multiple preparation methods and techniques to an ingredient creates as little waste as possible. This is processing in its optimum form! In this recipe carrot slices are marinated, while the residual products can be reserved for later use in a nice compote.
Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands.
Makes 100g.
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Ingredients
|
100 |
g |
carrot |
|
200 |
ml |
white wine |
|
100 |
ml |
lime syrup |
|
20 |
g |
rose water |
|
20 |
g |
sugar |
|
As needed: |
|
Ras el Hanout |
Preparation method
- Clean the carrot and cut into thin slices on a food slicer and shape into neat rings with a round cutter. The residual bits of carrot can be used to make a compote, for example.
- Make stock from the other ingredients and allow to infuse for 10 minutes.
- Add the carrot slices and steep for about 7 minutes.
- Store in a vacuum sealer bag (pulled slightly vacuum) or an air-tight container.
Serving suggestions
- As a component in a starter or main course with meat or fish, e.g. with a selection of carrot and fennel components.
- As an amuse-bouche: squeeze a pumpkin and cream cheese crème between two slices and garnish with fennel pollen.
- Use in a composition with components of whitefish, chicory, and celeriac.