Plant to Plate Carrot Puree
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- Опубликовано: 5 фев 2025
- Puree of Carrot and Carrot Tops
Using the entire vegetable, from root to tip, is a guiding principle at The Chef’s Garden and at the Culinary Vegetable Institute (CVI). CVI Chef Jamie Simpson is adamantly maintains a rigid, no food
waste methodology in his CVI kitchen, creating culinary components from ingredients other chefs would discard.
One of Chef Jamie’s preferred techniques for transforming the whole vegetable, is puree. But not the typical boil until mushy and whiz in a blender. His process preserves all of the color, flavor and
nutrition, and wastes nothing.
Stunning dish! So happy I came across your channel!
This dish looks so stunning that I immediately purchased The Chef’s Garden cookbook hoping I could recreate this at home. Sadly this particular recipe didn’t appear in that book. Would the authors be so kind as to share some of their ingredients and techniques? Or perhaps direct me to somewhere I could find more information? It would be so much appreciated.
Nice
How long of carrot In Sous vide
What were the spices used tho?
Thyme :)
Why did you vacuum it?
It was vacuumed to go in the water bath. It is a technique called Sous vide to precisely control the temperature of what you're cooking.
do not get me wrong, it is absolutely beautiful, but hombre to eat one carrot, two radishes and half a leaf of kale will only empty your wallet on buying supplements.