Slow-cooked purple carrot
The colour and flavour of the carrot are intensified with this preparation method.
Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).
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Ingredients
|
1 |
kg |
purple carrots |
|
10 |
|
bay leaves, fresh |
|
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, for example.
- In a composition with cauliflower, mascarpone, and onion.