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 Enlarge

Ingredients

1

kg

purple carrots

10

 

bay leaves

10

cloves

garlic

50

ml

olive oil

 

 

salt

Preparation method

Serving suggestions

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