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Confit of Carrot with creamy white balsamic sauce

Confit of carrot with creamy white balsamic sauce, pumpkin crumble and pumpkin oil.

Confit of carrot with creamy white balsamic sauce, pumpkin crumble and pumpkin oil.

  • Cooking time1 hour
  • Preparation time30 minutes
  • Servings10 portions
recipe image Confit of Carrot with creamy white balsamic sauce
Carrot
  • 1 kg carrot
  • 200 g Phase Dawn
  • pinch saffron
White balsamic sauce
Plating
  • smoked sea salt
  • pumpkin seeds
  • Pumpkin oil
  • cress
  1. • For the carrot: Peel and slice the carrot in thin slices. Roll the carrot slices tight into a mold. Pour a little Phase on top [enough to be completely covered]. Dust with a little saffron. Confit in oven at 130C for 1 hour. Cool in the fridge and take out of mold
  2. For the white balsamic sauce: Sweat the shallot in a little Phase. Add fennel seeds and bayleaf. Quench with white wine, white balsamic, Noilly Prat and Pernod. Reduce till 1/3rd and sieve. Add Plant Cream 31% and reduce till desired consistency. Take off the stove and finish off with cold cubes of Flora Plant B*tter.
  3. For plating: Re-heat the carrot in the oven, caramelize the top with a gas burner and drizzle with a little smoked sea salt and pumpkin crumble. Bring the sauce to the plate and drizzle a few drops of pumpkin oil. Garnish with cress
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