THE BURGUNDY-LACQUER ROOTS

(Our Play on Carottes au Vin Rouge)

THE BURGUNDY-LACQUER ROOTS

Ingredients: 500g Carrots (peeled and halved), 1 Red onion (pureed), 2 cloves Garlic, 50g Butter, 1 tsp Dried Thyme, 1 tsp Black pepper, 200ml Red Wine, 1 tbsp Honey...

Ingredients

  • 500g Carrots (peeled and halved)
  • 1 Red onion (pureed)
  • 2 cloves Garlic
  • 50g Butter
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 200ml Red Wine
  • 1 tbsp Honey

Cooking Method

  1. The Architect Fry onion puree in butter until it turns into a dark sweet jam.
  2. The Bloom Add garlic and spices with a 30ml splash of wine; the steam will release the woody aromatics.
  3. The Swell Add remaining wine, honey, and carrots; simmer uncovered for 15 minutes.
  4. The Marriage Boil until the wine reduces to a thick purple lacquer that coats the roots.
  5. The Final Flourish Top with raw fresh chives and extra sea salt.

Cuisine: French

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