Gastronomixs

Purée of carrots, orange and caraway seed

You have to try this to experience the flavour sensation! The flavours combine perfectly, resulting in an extremely complex taste combination. 

Purée of carrots, orange and caraway seed

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Ingredients

500

g

large carrots

1

 

shallot

80

g

clarified butter

5

g

caraway seed

2

dl

beef fond

2

dl

freshly squeezed orange juice

Preparation method

  • Peel the carrot and slice into pieces of equal size.
  • Blanch in boiling salted water, and chill over ice water.
  • Fry the onion in the beur culinair and add the caraway seeds.
  • Add the blanched carrot and beef fond, and cook until almost done.
  • Now add the freshly squeezed orange juice and cook until done.
  • Push through a sieve.

Serving suggestions

  • A lovely combination with fried or grilled lamb.
  • In a main dish with fried skin-on sea bass fillet and thinly sliced raw fennel.

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