Vegetable of the year 2023 : The carrots

Recipe Coal crops - cauliflower dinner
Stew carrot and chicken with cauliflower risotto

Ingredients for 4 people:

Stew :

  • 600 g chicken breast   
  • 1 onion   
  • 4 cloves of garlic
  • 1 piece of ginger approx. 5 cm
  • 2 stalks of lemongrass
  • 3 lime leaves
  • 1 l carrot juice 1 kg carrots
  • fresh coriander
  • 200 ml coconut milk
  • 1 kg carrots
  • Tandoori Chicken Herbs
  • black pepper from the mill and sea salt
  • peanut oil

Risotto :

  • 1 cauliflower
  • 1 onion
  • black pepper from the mill and sea salt
  • mace or nutmeg

Working method:

Stew :

Cut the chicken into large pieces. Put the chicken in a mixing bowl and add some peanut oil. Season firmly with tandoori herbs. Mix everything and set aside.

Finely chop 1 onion, the garlic, the ginger and the lemongrass. Heat 1 tbsp of oil in a large, low cooking pot or stew and fry the onion, garlic, ginger and lemongrass gently.

Heat a pan and scorch the chicken. Then put the chicken in the stew on the onion, garlic and ginger. Pour over the carrot juice and 200 ml coconut milk. Add 6 peeled and coarsely chopped carrots. Add the lime leaves. Place the lid on the pot and bring to the boil, then lower the heat. Let all this simmer for 20 minutes. Remove the meat and lime leaves from the pan and mix the sauce.

Peel the remaining carrots and cut them into fine cubes. Add these to the stew and simmer for another 10 minutes. Then put the chicken back in the pan.

Risotto:

Wash the cauliflower and cut it very finely into a kind of couscous.

Fry 1 tbsp chopped onion in 1 tbsp oil and add the cauliflower with a small amount of water. Season with pepper, sea salt and mace. Mix once in a while and if necessary add a little more water. Cook the cauliflower for about 7 to 10 minutes like a risotto.

Finish:

Sprinkle finely chopped coriander over the stew and serve with the cauliflower.

TIP!

The orange carrot is no longer alone! There is a clear trend to return to diversity. The purple and yellow carrots are back and complete the colour palette next to orange. Take advantage of it!

Stew carrot and chicken with cauliflower risotto

Ingredients for 4 people:

Carpaccio :

  • 2 yellow carrots
  • 2 purple carrots
  • 2 orange carrots
  • 2 candied pieces of ginger
  • juice of 1 lime
  • olive oil
  • black pepper from the mill and sea salt
  • 125 g fresh white cheese
  • 15 g cucumber flowers
  • Some chives

Working method:

Carpaccio : cut the peeled carrots into very fine slices with the mandolin. Finely slice the candied ginger. Put everything in a mixing bowl and season with olive oil, the lime juice, black pepper from the mill and sea salt.

Finish :
Using a spoon, spread the flat cheese over the plates. Top with the carrot carpaccio and finish with the cucumber flowers and chives.

TIP!
Flowers they are beautiful, but also delicious! They bring perfume, flavour and colour to the plate. The important thing is to be subtle and well-considered with them. Placing a large flower on a plate is "not done"! Use small flowers or the petals of flowers to bring an extra touch so that they are really part of the overall (taste) experience.
 

Carrots vegetalbe of the year 2023