Super Carrot

Step 1

Preheat the sous vide water bath to 85 degrees C. Peel the carrots (save the trimmings) and cut them into cylindrical shapes using an apple corer.

Step 2

Place all the ingredients in a small vacuum bag. Seal and cook sous vide at 85 degrees C for 1 1/2 hours.

Step 1

Add all of the ingredients to a Vitamix and blend together for 30 seconds at low speed. The Vitamix will provide the best distribution; however, you may whisk everything together by hand.

Step 2

Allow any bubbles to settle. Transfer the mixture to a pan and heat gently, whisking continuously until the mixture reaches 69 degrees C.

Step 3

Using a syringe, fill the 1/8-inch airline tubing.

Step 4

Submerge the tubes in ice water for 10 minutes, making sure the openings of the tubes are above water.

Step 1

Stand the carrot up straight. Cut a hole through the center of the carrot with a metal straw.

‍Step 2

Fill the carrot with the purée and clean the edges with a spatula.

(To make the carrot purée, simmer the carrot trimmings in a pot with cream until tender. Season with salt. Transfer the mixture to a Vitamix and blend until silky smooth. Use ultratex if necessary to slightly thicken the purée.)

Step 3

Take your carrot noodles out of ice water and use the syringe to gently blow out the noodles onto a cutting board or Silpat.

Step 4

Take a piece of purée-filled carrot and stand it upright on a non-slip surface (a cutting board or Silpat will work well). Take a carrot noodle, and gently begin wrapping the noodle around the carrot piece.

Step 5

Once you reach the top of the carrot, use a knife or spatula to slice the noodle on an angle so it blends into the piece behind it.

Step 6

We like plating our super carrot over a 'cardamom soil'. Or, to gently heat your super carrot, place the assembled garnish inside of a 2-inch hotel pan lined with a Silpat. Cover the pan with saran wrap to prevent drying in the oven. Using an oven set at 200°F, slowly heat the garnish to serve.