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vintage carrot and camomile

vintage carrot and camomile

Serves 4

Carrot
4 deep blue (purple) carrots
200 gr goats butter
Camomile for sautéing or other aromatic herb, such as lemon thyme, sage, marjoan or normal thyme
Seasalt

Garnish
100 gr water
200 gr goats butter
2-3 pots of sorrel (such as garden, red and sheep sorrel):
- 40 big sorrel stems, leaves kept for juice
- 8 bouquets of small sheep sorrel
- 8 bouquets of red sorrel
- 40 small garden sorrel

Sorrel juice
4 green apples
sorrel scraps from making the stems
10 gr rapeseed oil

How it’s done
Clean the vegetables and herbs.

Carrot - Sauté the carrots in a little oil. Turn down the heat and continually add the goats butter and camomile. Slowly cook the carrots for approx 45 min. - keep adding camomile and butter throughout the process, until the carrots are cooked through. Cut them lengthwise in half’s and brush of the butter and season with salt.

Sorrel juice
- Blend the apples and sorrel scraps together for 1 min. strain through a fine sieve and split with the rapeseed oil. Keep it cold.

Garnish
- Cook the butter and water together and blend it into a creamy emulsion. Place the sorrel stems in a sieve and pour the hot butter emulsion over just before serving.

Dinnertime
- Put two pieces of carrot in a plate. Start dressing with the in butter emulsion warmed up sorrel stems and continue with all tips of sorrel and herbs. Finish the dish with a good amount of warmed up sorrel juice on a plate.

Source: René Redzepi, Noma
Watch a video of René cooking the dish here