Gastronomixs

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

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Ingredients

1

kg

purple carrots

10

 

bay leaves

10

cloves

garlic

50

ml

olive oil

 

 

salt

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.

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