Steamed young carrots with turmeric and kumquat by Eric Briffard
Welcome to Le Cordon Bleu Paris Institute! The Culinary Arts Director – Eric Briffard – is with us to teach you how to make an inventive recipe with young carrots. Summer is coming so you will need loads of vitamins provided by these sweet and tasty carrots: 100% Less Saves The Planet.
- A bunch of carrots
- 6 kumquats
- Around 3cm of turmeric root or powder
- A glass of water
- Olive oil
Step 1 – Carrots
- Brush off the carrots without removing its skin as this will get rid of its vitamins.
- Slice young carrots to the length.
- Cut the kumquats into rings. If the season allows it, you can replace kumquats with oranges.
- Take the turmeric root and slice it thinly into a julienne.
Step 2 – Cooking
- Lightly grease a sauce pan with olive oil.
- Place the carrots in and add a pinch of a mix of salt, pepper and turmeric powder.
- Cook the carrots until soft.
- Pour a glass of water and the julienne of turmeric root.
- Cover up with greaseproof foil.
- Cook for 12 to 15 minutes.
- Put away the carrots and let the cooking water reduce for a bit.
- Once reduced, brew in the kumquats for a few minutes.
- Make a sauce with 2 knobs of butter. Keep stirring until desired consistency.
Chef’s tip: it is best to eat lightly cooked vegetables for healthy benefits.
Step 3 – Presentation
- In the plate of your choice, nicely place the carrots.
- Decorate with drops of turmeric and kumquat sauce.
If you want to go further, the chef suggests you to reuse carrots’ skin. You only need to cook them in the oven for crispy texture and then set over your cooked carrots.
It is ready, you can now enjoy your meal!