Gastronomixs

Purple carrot compote

A delicious compote made with Asian ingredients.

Makes 600g.

Purple carrot compote

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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.

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