Textures of Carrots with Yuzu Gel and Buckwheat
This Japanese-inspired dish is served on a beautiful bespoke wooden dish to bring out the elements of the heirloom carrot – from root to stem.
Prep time 1 hour 30 minutes + 24 hours marination
Cook time 1 hour 30 minutes
white heirloom carrot tartare
200g carrots, grated 25ml sesame oil
25ml yuzu juice
25g minced shallots
3g red chilli, deseeded 10g Dijon mustard
10g capers, chopped
» Mix all ingredients together and season with salt to your liking. » Strain off excess water from the mixture.
» Finish with some olive oil for flavour.
20g shallots, chopped 5g thyme
200g yellow carrots, chopped (available from Culina) 3g sugar
3g cumin powder
» Sweat shallots, thyme, garlic till aromatised. » Add yellow carrots and stir under low heat and cook the carrots till soft.
» Pour the remaining ingredients and stir well.
» Once the carrots are soft, blend them into a purée.
pickling liquid for carrot slices
200g white balsamic vinegar 100g water
200g carrots, chopped
» Bring all ingredients (except carrots) to a boil and then let it cool down to 30°C
» Marinate overnight with chopped carrots.
1 baby yellow carrot, raw 1 baby white carrot, raw 1 baby purple carrot, raw pickled carrots
5 red vein sorrel leaves fried buckwheat
» Assemble according to picture on page 75.