Recipe Carrot Rainbow

To prepare this dish

Ingredient list

Vegetable stock

1 liter water
100 g carrots
70 g turnip
70 g celeriac
30 g celery stalks
20 g leeks
70 g brown onion, peeled and finely diced
1 bouquet garni
10 g Elle & Vire gourmet butter 82% fat

Yellow Carrot Purée

200 g yellow carrots
0,1 liter vegetable stock
30 g brown onion
40 g Elle & Vire gourmet butter 82% fat
7 g rice vinegar
4 g Imperator Curry

White carrot purée with ginger

200 g white carrots, peeled and roughly diced/ 30g brown onion, peeled and diced
30 g brown onion, peeled and diced
10 g fresh ginger
100 g vegetable stock
20 g Elle & Vire gourmet butter 82% fat
0,05 liter Excellence whipping cream 35% fat
2 g sugar
5 g rice vinegar

Purple carrot jelly

250 g purple carrots
40 g balsamic vinegar
4 g sheet gelatine (gold strength), softened in cold water
black pepper
salt

Pickled carrot brunoise and triangles

50 g yellow carrots
50 g white carrots
50 g carrots
40 g white wine vinegar
0,2 liter water
3 g mustard seeds
3 g whole black peppercorns
4 g coriander seeds
5 g garlic
4 g salt
5 g sugar
25 g softened gelatine per litre

Baby carrots

5 baby carrots with tops, washed and peeled

Purple carrot crisps

150 g purple carrots, washed and peeled
2 liter frying oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Vegetable stock

   Finely dice the vegetables without peeling them. Sweat the onion and leeks in butter then add the remaining vegetables and the bouquet garni. Cover with water. Cover and simmer gently for 1 hour. Season then strain to obtain a clear stock.

    

2. 2

   Yellow Carrot Purée

   Sweat the onions in butter then add the carrots. Submerge in the vegetable stock. Add the vinegar, Curry Imperator and season. Once the vegetables are cooked, mix and whisk in the butter. Chill and transfer into a piping bag.

    

3. 3

   White carrot purée with ginger

   Use the same method as for the yellow carrot purée, just add ginger and cream during cooking.

    

4. 4

   Purple carrot jelly

   Extract the juice of the purple carrots using a juicer. Combine the carrot juice with the balsamic vinegar reduced to a glaze, salt and pepper and the gelatine sheets. Keep the jelly at room temperature.

    

5. 5

   Pickled carrot brunoise and triangles

   Cut 3/4 of the carrots to a brunoise. Cut the remaining 1/4 into 2mm thick slices using a mandolin, then cut into 3cm long right-angled triangles. Crush the coriander seeds and crack the black pepper. Place these spices, the mustard seeds and the chopped garlic into a cloth bag. Add vinegar, water, sugar and salt to the mixture. Bring to boil then add the carrot brunoises and triangles. Simmer for 4 mins, cover and leave to infuse for 1 hour. Cool and leave to marinade for 24 hours. When ready to use, drain the pickles and pat dry. Incorporate the gelatine to thicken the marinade. Before presentation, glaze the carrot brunoise and triangles with this mixture.

    

6. 6

   Baby carrots

   Tie the bunch of carrots by the tops: boil in salted water, cool in iced water and pat dry. Cut into quarters. Glaze with some of the thickened marinade.

    

7. 7

   Purple carrot crisps

   Use the mandolin to slice the carrots to a thickness of 2mm. Fry in oil at 311°F for 2 mins until crisp, but do not brown.

    

8. 8

   Assembly and decoration

   Garnish the hot verrine with a layer of the yellow carrot purée. Set in the freezer. Repeat the operation with the white carrot purée. Repeat again with the purple carrot jelly and place in the refrigerator to set. Decorate each verrine with two baby carrot quarters. In the centre, form a dome with a half teaspoonful of the brunoise cut pickle. Place one triangle of each of the yellow, orange and purple carrots in front. Decorate with a crisp and carrot top leaf. 

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