Gastronomixs

Purple carrot crème

The purple carrot not only has an amazingly beautiful colour, but it is also sweeter than the standard orange variety.

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Purple carrot crème

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Ingredients

300

g

purple carrots

50

ml

sunflower oil

50

ml

olive oil

10

ml

red wine vinegar

 

 

salt

Preparation method

  • Roast the carrots until done.
  • Place the carrots, different types of oil, and vinegar in a blender, blend to a smooth crème and heat to 90°C.
  • Season to taste with salt.

Serving suggestions

  • In a composition with sheep's yoghurt, horseradish, capers, and tarragon oil, for example.
  • In a composition with potato, brisket, capers, and dried olive, for example.

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