Billie’s colourful Carrot dish re-imagines the vegetable in four unique ways.
Preheat the oven to 80°C fan forced.
For the Spiced Carrot Puree, toast the star anise in a medium saucepan over medium heat for 1 minute.
Add butter, olive oil, shallots, garlic and coriander root to the saucepan and cook over medium heat for 1 minute.
Add carrot and sauté for a further minute. Cover carrots with stock and orange juice.
Reduce the saucepan to low heat and simmer for 20 minutes or until carrot is tender. Add extra stock to the carrots if required to keep them submerged.
Meanwhile, for the Dutch Carrots, prepare by washing and peeling carrots and removing any dirt from around the green tops.
Combine butter, stock and vinegar in a medium frying pan over medium heat.
Place carrot and shallots, cut side down in the pan and add the thyme. Cook for 7 minutes, turning carrots occasionally, until all liquid has evaporated, carrots are tender and shallots start to caramelize.
For the Pickled Carrot, peel the carrot.
For the Fried Peels, place the peels onto an oven tray and bake for 5-10 minutes to dry out.
Meanwhile, for the Pickled Carrot, use a mandolin to slice thin rounds of carrot and place into a small glass bowl. Combine vinegar, sugar, salt and coriander seeds in a small saucepan and bring to the boil. Immediately pour pickling liquid over sliced carrots and set aside for 5-15 minutes, depending on how pickled you’d like the carrots. Drain carrots from the pickling liquid.
For the Spiced Carrot Puree, place a sieve over a medium bowl. Drain carrot and onion, reserving the cooking liquid. Place cooked carrot and onion into a small food processor and process to a silky smooth texture, using as much cooking liquid as required to loosen. Pass through a fine sieve. Season with vinegar and salt, adding more orange juice to thin if necessary.
For the Fried Peels, heat canola oil in a medium saucepan or deep fryer to 170°C. Add dried carrot peels and fry for 2-3 minutes or until golden and crispy. Meanwhile, combine salt, cumin and thyme in a medium bowl and rub with your fingertips. Drain carrot peels on paper towel. Add carrot peels to spiced salt, and toss through to coat.
Combine roughly chopped carrot tops, parsley and coriander in a medium bowl. Add olive oil and lemon juice. Season with salt and pepper and gently toss.
To serve, smear a portion of spiced carrot puree across the serving plates. Add dutch carrots, shallot, pickled carrots and fried peels. Garnish the dish with carrot top greens.