Braised Carrot with a Cream of Ginger and Sereh

Ingredients

• 2 kinds of carrot
• Ginger
• Sereh
• Puffed Rice (Sosa)
• Kaffir lime leaves
• Cardamom Leaves
• Ghoa Cress
• Cream
• White Wine
• Sereh
• Kaffir lime leaves

Method

• Stew the carrot.
• Make a cream of carrot with ginger, sereh, Kaffir Lime Leaves and Cardamom Leaves.
• Make a mixture of puffed rice, Kaffir Lime Leaves powder and Willja Grain Mix Organic and fry briefly.
• Cut thin slices of two kinds of carrot.
• Make a sauce of beurre blanc with ginger, sereh and Kaffir Lime Leaves.
• Pipe a line of the cream of carrot on the plate.
• Place above this the stewed carrot.
• Place the slices of two colors of carrot alternately on top of the braised carrot.
• Pipe dots of the cream of carrot on the slices.
• Finish with Ghoa Cress and the mix of puffed rice and grains.
• Pour the sauce of beurre blanc with ginger, sereh and Kaffir Lime Leaves around the dish and serve.

Recipe: Eric Miete