- Carrots
- 12-14 heritage carrots of all sizes and shapes including tops
- Cultured butter
- Herbs- Tarragon, chervil, anise hyssop, thyme, sage
- Chewy carrots
- 5 carrots
- Fermented baby carrots
- 10 baby new season carrots
- 3% brine ( 30g salt disolved in 1Lt water)
- Whey sauce
- 1 ltr carrot juice
- 300g buttermilk
- 200g butter cold and diced
Carrots & buttermilk
Ingredients
Method
Carrots
Place butter and herbs and carrots in a heavy bottomed shallow pot and cover. Keep moving carrots and basting until carrots are cooked. Change butter or herbs if they start to burn.
Chewy carrots
Cook carrots in vac bag until just undercooked. Dry carrots in dehydrated for 1 hour or in a low oven for 4 hours.
Fermented baby carrots
Clean baby carrots. Place in a clean kilner jar and cover with brine and leave at room temperature for 3 days.
Whey sauce
Reduce carrot juice to a glaze. Heat buttermilk until it splits and strain off the whey. Discard curds. Whisk in butter bit by bit into the warmed whey. Whisk in Carrot juice and keep warm.
Chop larger carrots into more manageable pieces
Divide among 4 bowls. Slice 6 fermented carrots into thin rounds and arrange among the other carrots. Reheat chewy carrots with carrot glace and arrange amongst carrots, dress with sauce.
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