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Braised Carrot with a Cream of Ginger and Sereh
Ingredients and method
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
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