– 6 carrots, peeled but whole
– 300 ml carrot juice (you can make your own carrot juice using an extractor, otherwise the juice is already ready)
– Fresh lemon juice
– 2 cloves of garlic
– 1 piece of fresh ginger
– 1 vegetable stock cube
– A few sprigs of fresh coriander
– A few sprigs of fresh chervil
– edible flowers
Step 1 : I peel 6 carrots, I season them with salt, pepper, lemon juice, garlic and ginger and submerge them whole in the carrot juice. I cook them in a pan for 10/15 minutes on medium heat.
2nd Step: After cooking, I remove my carrots and collect the juice, to which I add a cube of vegetable broth and reduce over medium heat for about fifteen minutes until it becomes a sauce (thicker than the juice).
Step 3: I chop the cilantro and chervil, then I roll my cooked carrots in this mixture to coat them well.
Step 4: I arrange my carrots on top of each other in a cling film and I roll everything into a tight ballotine.
I store in the fridge to let it set (about 15 minutes).
I take my ballotine and I cut out about 1.5 cm section.
For the dressing: On a soup plate, I put a base of sauce and I add my carrot segments. I put some edible flowers in it to add color.
Aired 10/22/22 at 8:00 p.m Available until 08/01/23