2020-08-13 / test@t

Three carrot textures

Ingredients

2.5 kg peeled carrots
100 ml vegetable oil
20 g of honey
5 g of salt
1 g freshly ground black pepper
100 g of carrots
20 ml apple cider vinegar
40 g of sugar
2 g of salt
1 g of bay leaf
1 g of coriander
1 g black peppercorns
1 clove button
1.3 kg of carrots
30 ml vegetable oil
400 ml freshly squeezed carrot juice
10 g of sugar
50 g soy sour cream
10 g of salt
2 g freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

For marinated carrots, combine 60 ml of drinking water, apple cider vinegar, sugar, salt, bay leaf, peppercorns, coriander and cloves. Bring to a boil. Strain through a sieve.

Step 2

Cut the peeled carrots into even and beautiful 2 mm thick circles. Pour the boiling marinade over the carrots. Transfer the container to ice and leave for 15 minutes. Refrigerate, 2-3 hours.

Step 3

For sun-dried carrots, cut each vegetable in half lengthways, leaving the tails. Toss with salt, pepper and oil. Transfer to a baking sheet lined with baking paper. Cover with a large sheet of foil (shiny side inward). Bake at 200 ° C, 30-40 minutes. Remove the foil. Reduce heat to 100 ° C and cook for 4-5 hours. The texture of the vegetable should be “rubbery”.

Step 4

For mashed potatoes, cut the peeled carrots into 1 cm cubes. Stir in half the salt, pepper and butter. Transfer to a baking sheet lined with baking paper. Bake in the oven at 180 ° C for 30 minutes.

Step 5

Remove the carrots from the marinade and dry. Put 2 warm dried carrots on the plates, pour over with honey and burn with a burner. Top - 2 pickled carrots and 1 tbsp. l. carrot puree. Serve immediately.

Preparation time

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Catalog

Three carrot textures

STEP-BY-STEP COOKING RECIPE

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