Carrots braised in their own juice and reheated in carrot butter, carrot puree, carrot jus, and carrot top.
by Creative_Farm6560
Carrots braised in their own juice and reheated in carrot butter, carrot puree, carrot jus, and carrot top.
by Creative_Farm6560
21 Comments
Yes but have you considered some carrot to balance out the plate.
I’d consider losing the puree. Not sure what it’s adding here. The rest sounds and looks good.
At first glance I thought this was a prawn, but just carrots. And more carrots.
I mean, I like carrots as much as the next guy but…
Go to a fancy restaurant and get this for 18.99 đ
Carrots on carrots on carrots . Also think the purĂ©e doesnât add anything .
First of all, I LOVE doing this and seeing this. How much can you do with one veg on a plate. You hit a lot of the marks. Without tasting, everything sounds great. The plating can use a little work. Negative space is nice but there is a difference between that and a plate looking empty.
Yes, it looks delicious, but lonely! Smaller plate and double the carrots for me.
Dang do you juice carrots and then cook carrots in the juice?!?!
Not enough carrot. Shameful
[Carrot Top?](https://upload.wikimedia.org/wikipedia/commons/8/8a/CarrotTop.jpg)
âCarrot confitâ sounds better than âcarrots braised in their own juicesâ and weâd all know what you were talking about.
Great looking dish though.
Table 13 âââ 6:37 PM
2 Guests
(S1) Salad
(S2) Carrot Special
MOD: *NO CARROT*
Looks tasty. The blob on the right looks off though, I’d either try and contour the streak to the shape of the plate or apply some dots from a squeezy bottle. The parcely looks too heavy to me as well, it’s covering too much of the carrot. I’d replace it with some deliberately placed micros. Try to place them standing tall to give them volume and make it look fresh. You could also experiment with some kind of crumb or crushed nut just to add another element, might be shite but worth a try.
Make that purée a tight spoon drop instead of that streak
Nice work! Instead of just adding the carrot leaves for green which adds nothing but color, you can blanch them and make a chimichurri or pesto with them. Iâm always one for everything on the plate should be edible. My 2 cents.
What I would suggest is to use different carrots.
For example a purple braised carrot, yellow for the puree and orange for the jus (or any mix of these).
That way you’d get more colour whilst still getting carrot 3 ways.
What did it taste like?
(OK, seriously… I have braised carrots in carrot juice before, and the result is awesome. Not only does it make the carrots taste “more carrot-y” but the reduced carrot juice makes a wonderful orange sauce. I’d like to taste your creation)
If I didn’t know this was Horsenpepper
I’d swear it was Carrots!
How did you do your carrot butter? Love the dish, one of my most memorable plates I’ve eaten was four hour cooked carrots with a smoked carrot slaw
Thatâs a lot of work just to be eating a fucking carrot