Super Carrot

Step 1

Add all of the ingredients together in a pot and simmer for 10 minutes.

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Step 2

Strain through a chinois, and chill over an ice bath.

Step 1

Peel the carrots and cut them into cylindrical shapes using an apple corer.

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Step 2

Cook the carrots in the cuisson liquid until they are tender.

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Step 3

Shock the carrots in ice water.

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Step 4

Once chilled, cut out the middle using a 1/4” metal tube.

Step 1

Thinly slice all excess carrot trim and simmer in a pot with cream until tender. Season with salt.

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Step 2

Transfer the mixture to a blender and blend until silky smooth. Use ultratex if necessary to slightly thicken the purée.

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Step 3

Stand the carrot up straight. Fill the carrot with the purée and clean the edges with a spatula.

Step 1

Hold the carrot noodle in the air and wrap around the carrot from the bottom to the top. Once at the top, use a knife to slice the noodle on an angle so it blends into the piece behind it.

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Step 2

Place a drop of purée in the center of the small silver serving dish and another to the side. Place carrot on top of center purée and garnish with the carrot top.

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Step 3

Place the assembled garnish inside of a 2­‐inch hotel pan lined with a silicone baking mat.

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Step 4

Cover the pan with plastic wrap to prevent drying in the oven. Using an oven set at 200°F (93.33°C), slowly heat the garnish to serve.