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).

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 3,000 components and hundreds of compositions!

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




purple carrots



bay leaves, fresh






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, for example.
  • In a composition with cauliflower, mascarpone, and onion.

Previous page