All Recipes

Carrot Seven Ways

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 160C.
  • For the Roast Carrot Puree, place cumin and coriander seeds in a small frypan and toast over low heat until fragrant. Remove from pan and reserve.
  • Peel carrots, reserving skins, and dice into small pieces. Transfer to a saucepan, add ½ tablespoon of butter and olive oil and set over medium high heat. Sauté until golden, about 2-3 minutes.
  • Reduce heat to low and add milk, cream, toasted spices and reserved carrot peel. Cook until carrots are soft and the liquid has reduced and is light brown in colour. Remove from heat. Strain, reserving liquid and solids.
  • Transfer cooked carrot pieces to the canister of a stick blender and process with remaining 1½ tablespoons butter and a little of the cooking liquid until a smooth puree forms. Pass carrot puree through a sieve, season with salt and set aside, until serving.
  • For the Sumac and Lemon Labne, line a sieve with 2 layers of muslin cloth and place over a medium bowl. Place all ingredients in another bowl and mix well. Transfer mixture to the muslin and gather edges of muslin together to create a bag. Set aside to drain, squeezing every 5-10 minutes, until the consistency of a soft cheese. Transfer into a clean bowl and set aside, in fridge, until serving. Reserve whey for the Carrot and Whey Caramel.
  • For the Dutch Carrots in Carrot and Whey Caramel, place sugar, whey and ¼ cup water in a medium saucepan and set over medium high heat. Cook, brushing sides of pan regularly with a wet pastry brush to prevent crystallisation, until a golden caramel. Remove from heat, add carrot juice and whisk to combine.
  • Return to heat and bring liquid to a boil. Reduce heat and allow to simmer.
  • Meanwhile, peel Dutch carrots leaving 1cm of carrot tops attached clean thoroughly and reserve green tops for Pistachio Crumb and garnish. Add carrots to simmering caramel and cook until softened, about 10 minutes. Remove carrots and set aside until serving. Reserve caramel for Carrot and White Pepper Biscuit.
  • For the Pistachio Crumb, roughly chop pistachio nuts and place half on a small baking tray. Sprinkle with carrot top, sumac and place in oven to bake until golden, about 9-10 minutes. Remove from oven, add remaining chopped pistachio nuts and stir to combine. Set aside to cool until serving.
  • For the Carrot and White Pepper Biscuit, place flour and butter in a bowl and mix until combined. Add remaining ingredients and mix until a thin spreadable batter.
  • Place a silicon mat onto a tray and thinly spread batter on the silicone mat. Place in the oven to bake until golden, about 9-10 minutes. Remove from oven and set aside to cool.
  • Break biscuit into 2-3cm sized pieces and set aside until serving.
  • To serve, place 2 tablespoons of Roast Carrot Puree in the middle of each serving plate and spread across the plate. Place 6 Dutch Carrots on the puree. Place 5 teaspoons of Sumac and Lemon Labne around the plate. Sprinkle with Pistachio Crumb and add 3-4 pieces of Carrot and White pepper Biscuit. Garnish with dutch carrot slices and carrot top sprigs.

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