Carrot Rainbow

Recipe created and prepared by graduates of Institut Paul Bocuse – Promotion 2016

Servings: Recipe for 10 verrines

Keywords: Carrot Rainbow

  

Ingredients

Vegetable Stock

• 1l water
• 100g orange carrots
• 70g turnip
• 70g celeriac
• 30g celery stalks
• 20g leeks
• 70g brown onion, peeled and finely diced
• 1 bouquet garni (thyme and bay leaf)
• 10g Elle & Vire® Gourmet Butter

 

Yellow Carrot Puree

• 200g yellow carrots
• 0.1l vegetable stock
• 30g brown onion, peeled and finely diced
• 40g Elle & Vire® Gourmet Butter
• 5g rice vinegar
• 4g Imperator Curry

 

White Carrot Puree with Ginger

• 200g white carrots, peeled and roughly diced
• 30g brown onion, peeled and diced
• 10g fresh ginger
• 100g vegetable stock
• 20g Elle & Vire® Gourmet Butter
• 0.05l Elle & Vire® Excellence Whipping Cream
• 2g sugar
• 5g rice vinegar

 

Purple Carrot Jelly

• 250g purple carrots
• 40g premium quality balsamic vinegar
• 4g sheet gelatine (gold strength), softened in cold water
• Salt and black pepper

 

Pickled Carrot Brunoise and Triangles

• 50g yellow carrots
• 50g white carrots
• 50g orange carrots
• 40g white wine vinegar
• 0.2l water
• 3g mustard seeds
• 3g black peppercorns
• 4g coriander seeds
• 5g garlic
• 4g salt
• 5g sugar
• 25g softened gelatine per litre

 

Baby Carrots

• 5 baby carrots with tops, washed and peeled

 

Purple Carrot Crisps

• 150g purple carrots, washed and peeled
• 2l frying oil

 

Procedure

Vegetable Stock

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

 

Yellow Carrot Puree

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

 

White Carrot Puree with Ginger

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

 

Purple Carrot Jelly

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

 

Pickled Carrot Brunoise and Triangles

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

 

Baby Carrots

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

 

Purple Carrot Crisps

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

 

Assembly and Decoration

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