- 2 kg (4.4 lb)carrots, grated
- 100 ml (3.4 oz) olive oil
- 1 onion thinly sliced
- 5 cloves garlic
- salt and pepper
- 30 g (1.1 oz) Ultra-Tex 4
Concentrated Carrot Juice
- 5 l (170 oz) juiced carrot
Gnocchi Mix
- 500 g (1.1 lb) pomme nature
- 500 g (1.1 lb) carrot puree from previous preparation
- 28 g (1 oz) Methylcellulose F50 (buy Methylcellulose F50)
Iranian Salsa
- 200 g (7.1 oz) Iranian pistachios
- 200 ml (6.8 oz) avocado oil
- 50 g (1.8 oz) pumpernickel bread
- 30 g (1.1 oz) Jerez vinegar
- 30 g (1.1 oz) chervil tops
- salt and pepper
Carrot Stock
- 500 ml (17 oz) Carrot juice
- 100 ml (3.4 oz) purple carrot juice
- 5.5 g (0.2 oz) Guar gum
- 30 ml (1 oz) lemon juice
- 20 ml (0.7 oz) malt vinegar
- salt and pepper
Preparation
Carrot Puree
1- Place all ingredients except the Ultra-Tex in a sous vide bag and steam at 100 °C (212 °F) degrees until tender.2- Blend until smooth.
3- Add ultra Tex 4 and blend.
Concentrated Carrot Juice
1- Pass the juice through a fine muslin cloth.2- Place in the Roto-vap @ 180 rpm 40 °C (104 °F) bath temp.
3- Roto-vap mix until you are left with 250 ml (8.5 oz) liquid.
4- Reserve in the fridge until required
Gnocchi mix
1- Blend all ingredients in thermo-mix until smooth.2- Spread evenly on to a tray and cover and chill for 24 hours.
3- Take previous preparation and blend in the thermo-mix with the concentrated carrot juice.
4- Place mix in piping bag and store at 4 °C (39 °F) for 6 hours before using.
Iranian Salsa
1- Blend everything together with a stick blender but be careful not to over blend, you still want to retain some texture.Carrot Stock
1- Bring all ingredients to 75 °C (167 °F) whisking constantly until thickened.2- Season to taste and reserve until needed.
Assemble and Serve
1- To make the gnocchi pipe mix into 75 °C (167 °F) carrot juice and hold for 5 minutes. Remove and season with salt and olive oil.2- Add some carrot stock and Iranian salsa to the plate.
3- Garnish with compressed heirloom carrots and chervil stems
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