Slow-cooked purple carrot

The colour and flavour of the carrot are intensified with this preparation method. In this recipe we use bay leaf and garlic, but you can vary endlessly.

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

Makes 750g.

Slow-cooked purple carrot

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




purple carrots



bay leaves






olive oil




Preparation method

  • Peel the carrots.
  • Blanch in boiling water for four minutes and drain in a sieve. 
  • Place the carrots in an oven dish.
  • Cut the bay leaves into thin strips.
  • Coarsely crush the garlic cloves.
  • Spread the bay leaves, garlic, and olive oil evenly over the carrots.
  • Cook in an oven preheated to 165°C for approximately three hours.

Serving suggestions

  • In a composition with sheep's yoghurt, horseradish, capers, and tarragon oil.
  • In a composition with cauliflower, mascarpone, and onion.
  • Vary by using different kinds of herbs and spices, e.g. cloves, star anise, fennel seeds, or tarragon.

Previous page