This week we are doing a simple glazed carrot style dish in the style of French chef Joel Robuchon.
the carrots are glazed in a mix of olive oil, cumin and orange juice which really elevate that simple dish to new heights. Subscribe to France-Amerique magazine:
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🧅🥕INGREDIENTS🥕🧅
600 grams carrot ( peeled and sliced finely)
1 garlic clove (finely diced)
1 bouquet garni (made with coriander leaves and stokes)
2 tablespoon olive oil
2 pinch of salt
1 tablespoon white sugar
1 tablespoon plain butter
1 tablespoon cumin seeds
150 ml water
100 ml freshly squeezed orange juice ( passed through a sieve)
1 tablespoon of freshly chopped coriander
Cookware:
1 large bowl
1 saute pan /frying pan or large saucepan
1 paper lid
food processor or mandoline to slice the carrots
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: