Ingredients
2
Servings
- For the glazed carrots
- 100 g Carrots
- 10 g Sugar
- 10 g Apple Cider Vinegar
- 120 g Carrot juice
- 20 g Oxymel
- 20 g Butter
- For the Fennel Flower Mascarpone
- 1 Tbsp Mascarpone
- 1 Tbsp Yogurt
- 1 Tsp Lemon juice
- 1 Tsp Sugar
- 1 Tbsp chopped fennel blossoms
Instructions
-
Step 1
It’s best to prepare the glazed carrots a day in advance. To do this, quarter the carrots lengthwise, and then cut those pieces in half.
-
Step 2
Make a caramel by combining sugar and vinegar in a pot over medium heat. Add the carrot pieces and caramelize them for 5 minutes, stirring occasionally.
-
Step 3
Deglaze with a quarter of the carrot juice and let the liquid reduce almost completely until it reaches a syrupy consistency. Repeat this process three more times.
-
Step 4
Remove the pot from the heat and let it cool for about 10 minutes. Finally, stir in the butter and refrigerate the carrots overnight.
-
Step 5
For the fennel flower mascarpone, mix all the ingredients together until smooth and creamy.
