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Carrots
Recipe by Sarah Todd
Try Sarah Todd's "Carrots" today!
- Steps
- Ingredients
Ingredients
Carrot Wheel & Fennel Spiced Gastrique
Masala Carrot Gel
Carrot & Crème Fraîche Purée
Pickled Heirloom Carrots
Roasted Heirloom Carrots
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Steps
- Preheat an air-fryer to 180°C.
- For the Carrot Wheel with Fennel-Spiced Gastrique, using a juicer juice 800g of carrots to yield 300ml of juice. Set 100ml aside for the masala carrot gel.
- In a small saucepan, combine remaining carrot juice, vinegar, chicken stock, fennel seeds, and a pinch of salt. Simmer for 10 minutes and reduce until glossy and syrupy.
- Using a Japanese radish slicer (katsuramuki), slice the remaining carrot into a continuous ribbon, approximately 1mm thick and 1 metre long.
- Lay the carrot ribbon flat, brush lightly with the gastrique reduction, and roll tightly into a wheel, brushing as you go. Tie the wheel securely with butcher’s twine to maintain the spiral shape.
- Place in an air fryer and cook for 20-25 minutes, basting with the gastrique every 5 minutes. Cook until tender and lightly caramelised.
- Remove and allow to rest. Snip the twine and set aside. Set the remaining gastrique aside for the masala carrot gel.
- For the Masala Carrot Gel, in a small saucepan, combine all the ingredients. Bring to a boil on a medium heat, whisking continuously. Simmer for 1–2 minutes to activate agar.
- Pour into a medium tray and cover the surface with cling film. Set aside for 10 minutes until set.
- Once set, blend into a smooth gel, adding 1-2 tablespoons of carrot juice or water if needed. Strain if required for extra silkiness and transfer to a piping bag.
- For the Carrot & Crème Fraîche Purée, slice the carrots into 1cm discs.
- Place the carrots and garlic on the tray of an air fryer and roast for 20 minutes until caramelised and soft in the centre.
- Remove skin from the garlic and add to a bullet blender with the remaining ingredients. Blend until smooth. Season to taste and set aside.
- For the Pickled Heirloom carrots, in a small saucepan, add the vinegar, sugar, fennel seeds, sugar and salt to taste. Heat until the sugar dissolves.
- Using a mandolin, thinly slice the carrots lengthways. Reserve the greens for garnishing. Place the carrot strips into a bowl and pour the pickling liquid over the top. Allow to sit at least 30 minutes before using.
- For the Roasted Heirloom Carrots, toss the carrots with olive oil and salt. Roast in the air fryer for 15 - 18 minutes until tender and lightly caramelised.
- To serve, spoon a generous dollop of the carrot crème fraîche purée onto each plate. Arrange the sliced pickled heirloom carrots across the top of the purée. Gently place the carrot wheel on top as the centrepiece.
- Arrange the roasted heirloom carrots around the plate for depth and texture. Pipe the masala carrot gel in delicate dots around the elements. Garnish with fresh carrot tops and finish with a quenelle of crème fraiche on the side.
