Gastronomixs

Slow cooked purple carrot crème

The purple carrot not only has an amazingly beautiful colour, but it is also sweeter than the standard orange variety.

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

Makes 1kg.

Slow cooked purple carrot crème

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Ingredients

1

kg

purple carrots

10

 

bay leaves

10

cloves

garlic

50

ml

olive oil

150

ml

sunflower oil

150

ml

olive oil

50

ml

red wine vinegar

As needed: 

 

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 50ml olive oil evenly over the carrots.
  • Cook in an oven preheated to 165°C for approximately three hours.
  • Place the carrots, different types of oil, and vinegar in a blender, blend to a smooth crème and heat to 90°C.
  • Season to taste with salt.

Serving suggestions

  • As part of a starter or main course.
  • In a composition with sheep's yoghurt, horseradish, capers, and tarragon oil, for example.
  • In a composition with potato, brisket, capers, and dried olive, for example.

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