The Art of Vegetarian Fine Dining: Carrot Edition

Today I will show you how you can make a delicious vegetarian carrot fine-dining recipe at home. A combination of carrots, citruses, walnuts, and cardamom tastes great and you should try it if you like to enjoy a meal without meat.

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#homecooking #vegetarianrecipe #finedining

Hello everyone you were asking me to do some vegetarian recipes so I made something for you today gonna show how you can make delicious carrot dish with caramelized walnuts and citrus so let’s do it And let’s start with my citrogen for the base I’m gonna use oranges limes and lemons there is no excess recipe for this thing because you can get very sweet oranges or very sour ones so I want you to create your own taste at the end I just I just ate a little

Bit with the sugar I want the taste sour because the rest of the dish will be sweet but not too sour because it would be difficult to beat so I just juice everything transfer it inside a pot season it with salt and cardamom and bring it to the boil

When everything is boiling I can add my agar powder I’m gonna use one gram per 100 MLS cook it for around 3 minutes pasteurushino and I leave it inside the fridge to set The gel is gonna need some time to set so in the meantime I can start with my carrot sauce I have here around 1 kilo of carrots so I just wash them a little bit chop them roughly and I’m gonna juice them inside the machine Then I transfer it inside a pot and I’m gonna cook it slowly until everything gets reduced around 70 down last step is to strain it through the cloth I’m gonna season it with white wire vinegar salt and for the thickness I’m gonna use a little bit of santanka

Just be careful don’t put too much of the gum because otherwise you end up with slimy mess and delicious vegetarian carrot sauce is done for my garnish I want to use some caramelized walnuts so I’m gonna bake them for a few minutes inside the oven and then we’re gonna caramelize them so

I baked the walnuts on the tray inside oven 180 degrees Celsius around 10 minutes then I take them out and I grab prepare nice caramel inside the pot I just mix sugar with a little bit of water and let everything to caramelize and at the end I just put my walnuts in

Mix everything together and I’m gonna spread it on baking paper foreign a bit with a knife and they’re ready for plating at this time it’s my gel nicely set so just cut it roughly with a knife and I move everything inside the blender I’m gonna add a little bit of water so I

Get right consistency and I place everything for around 3 minutes At the end I just transfer it into the plastic bottle and the gel is ready for plating as well and the last thing I have to start with is my main thing the card roll so let’s do it for this technique it’s very important to use carrot with the same thickness

The first thing you have to do is to peel them and then slice them nicely on the mandolin be careful don’t cut yourself if you’re not experience it with mandolin I recommend you to use guard next step is to mix the carrot with good

Amount of salt and I want to leave it on the side for around 5 minutes so the carrot gets soft and I will be able to roll them and by the way if you enjoyed today’s recipe don’t forget to give a thumbs up and if you’re still not subscriber hit

The Subscribe button down below so you’re never gonna miss any of my new video and now you can draw the carrot slices slowly one by one you can do different sizes that’s up to you just at the end you have to tie it with the butcher’s twine and let’s cook it

I’m gonna sear it on the palm with a little bit of vegetable oil so I get nice color and then I’m gonna finish it inside the oven foreign for some bonus flavor I’m gonna put also little bit of fresh thyme and I finish it inside the oven for around 5 minutes

For my garnish I want to use also this beautiful piece chips which I did yesterday you can watch full recipe and learn how to do it on my patreon page check out the link in the description down below at this time is my carrot roll nicely

Cooked so I’m gonna take it out from the oven I season it with a little bit of fresh lemon zest cut it into half and let’s do the plating I start with this beautiful carrot garnish then are coming few dots of my teacher gel Nicely green and crispy these chips Few of my caramelized walnuts for my herbs I am going to use coriander leaves and Carrot Tops and I’m gonna finish everything with my delicious carrot sauce and by the way if you’re passionate home cook and would you like to take your cooking a bit more seriously and move

Your fine dining skills to the next level check out the link in the description down below and apply for my one-on-one online coaching and if you will be good fit I will personally help you to reach your cooking goals Foreign check out this video with zucchini basil puree tomato sauce and ponzo thank you for watching and I see you next time