Purple Carrots with Herbs Recipe - Great Italian Chefs
This purple carrot recipe from chef Heinrich Schneider makes a delightfully minimalist amuse bouche. The dehydrated carrots are served with a herb emulsion and herb jelly strips.
Ingredients
- 4 purple carrots, medium
- salt
- 10g of parsley
- 10g of chives
- 10g of fresh lovage
- 100ml of water
- 2 gelatine leaves, soaked in cold water until soft
- 30g of parsley
- 30g of fresh lovage
- 30g of chervil
- 30g of chives
- 1g of xanthan gum
- 1 egg yolk
- 100g of grapeseed oil
- 20g of natural yoghurt
- 16 shiso cress leaves
- 1 cornflower, petals picked
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