The green part of the carrot was dehydrated and turned into a powder, then i mixed it with some yuzu salt and potato starch. Carrot puree was equal parts carrot and chicken stock. Was thinking of making a vegetable bouillon with extra celery and carrot. Also would like some thinly sliced celery on the dish? And some crispy element(s)
Also the idea was that foh would serve the jus on table. I wasn’t able to make it a nice even pour with my spoon
by Iaaammmmdarthmaull
10 Comments
Lighting lighting lighting!
Image is too dark and dull.
This looks like it’s probably so beautiful. The picture is a little dark but I love this idea
Unless the leafy greens add a flavor you’re looking for, I’d recommend leaving them out and let the other green pop. They just dull it down and don’t add any value.
Yeah looks great mate. Nice presentation, would be very interested to try it. Slightly confused at the consistency of the ‘yuzu jus’ though, could you explain the sauce a bit more?
You’ve posted this before?
If you used other colors of carrots it would improve the visual appeal. You could also alter the flavor profile by including other vegetables, e.g., parsnips
What’s binding the carrots together? This is so cool
Not sure if its a lighting issue or what but this looks depressing. Or is muted colors a thing now?
Do you piece the “mosaic” together each plate? Sounds like hell if this this is an early course dish
I think a drizzle of Red cabbage puree would work with this dish and give a nice contrast of color to the orange and green