Purple carrot compote
A delicious compote made with Asian ingredients.
Makes 600g.
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Ingredients
|
550 |
g |
purple carrots, finely diced (brunoise) |
|
1 |
|
red chilli pepper, finely chopped |
|
25 |
g |
ginger, finely chopped |
|
2 |
cloves |
garlic, finely chopped |
|
20 |
ml |
sunflower oil |
|
60 |
ml |
Japanese soya sauce |
|
40 |
ml |
mirin |
|
160 |
ml |
sake |
|
As needed: |
|
salt |
Preparation method
- Gently fry 275g of the purple carrots, the red chilli pepper, ginger, and garlic in the sunflower oil until soft.
- Deglaze the pan with the soya sauce, mirin, and sake.
- Cover with a lid and braise until completely cooked.
- Add the remaining purple carrots, cover the pan again, and cook until liquid coats the carrots and the carrots are tender.
- Season to taste with salt.
Serving suggestions
- Delicious in a composition with components of cream cheese, sesame seeds, and lemon thyme.
- Delicious in combination with lime, lemongrass, and peanuts.
- Use in a composition with components of scallops, pak choi, and cashew nuts.