Carrot

Carrots are available not only in orange, but also in red, white and yellow. The winter carrot is a standard ingredient in most kitchens and is an indispensable part of many basic recipes such as broths and fonds. Thanks to modern cooking techniques, the carrot has found many more new uses.

Basic techniques: frying, roasting, blanching, boiling, steaming, braising, stewing, glazing, caramelising, puréeing, grating, stir-frying.

Taste combinations: bacon, rib of beef, Thai chicken curry, mussel, fish curry, mascarpone, mashed potato, braised rice, potato, sweet potato, celery, garlic, parsnip, leek, cumin, caraway, saffron, hazelnut, pecan nut.

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Carrot

Earthy carrots with white truffle

Purple carrot crème

Flexible carrot jelly

Carrot juice (carrot vinegar)

Deep-fried carrots

Glazed carrot

Confitted grilled carrot

Purple carrot gel

Marinated carrot

Oven-roasted carrots

Slow-cooked purple carrot

Carrot and orange mousseline

Purée of carrots, orange and caraway seed

Carrot reduction

Carrot bonbons

Carrot sugar glass

Carrot beurre blanc

Carrot espuma of infused juice

Carrot and miso sauce

Carrot crisps

Carrot compote with Ras el Hanout

Carrot preserve

Stewed carrot hearts

Carrot hearts

Carrot oil

Carrot spaghetti

Carrot clouds with coconut syrup

Sweet meringue of carrot and orange