Stewed carrot hearts

Sometimes you don't have to look far for a spectacular ingredient. Mark Best, our guest chef in March 2015, gets the most out of every ingredient. So these carrot hearts are nothing more than the interior of a carrot! Look at the component “carrot hearts” to see how you can easily take them apart.

Creation by Mark Best, Sydney, Australia.

Makes 10 pieces.

Stewed carrot hearts

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carrot hearts

As needed:  

carrot juice

As needed:  


Preparation method

  • Mark Best glazes the carrot hearts with the clear liquid left over from the preparation of the carrot miso sauce. You can also stew the carrots in a light stock with butter or carrot juice.
  • Bring the carrots to a boil with enough carrot juice and add butter to taste.
  • Stew the carrots and let the juice evaporate.
  • The trick is to stew the carrots and let them glaze in the meantime.

Serving suggestions

  • As a component of a main dish, e.g. with quail and carrot and red miso sauce.
  • Use in a composition with components of zucchini, spinach, and beans.
  • Use in a composition with components of whitefish, asparagus, and peas.

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