For the carrots
1 orange carrot
1 white carrot
1 yellow carrot
Roasted Carrot Broth:
Peel and trim from carrots
Reduced white wine
5 sprigs of lemon thyme
We strongly believe in utilising as much of the ingredient as possible. This serving is a great example that with a bit of creativity and technique, the trimmings and peel from the carrot that is often just thrown away is instead turned into a flavourful broth that stands up to a meaty consommé.
A vegetable forward dish with a no-waste approach resulting in a delicious serving. Everything we strive for when we create a dish for Relæ.
Peel each carrot and place each carrot into individual vacuum bags. Steam carrots at 85C for 90 minutes. Chill carrots in ice bath. When carrots are chilled slice each carrot on meat slicer to a thickness of 1mm. With the long ribbons of carrots, fold each sheet length wise and layer on top one of another. Then cut into each set of carrot to a length 4cm. Line up the different coloured set of carrot to get a rainbow like carrot terrine. Place each terrine into a centre of a deep bowl.
For the roasted carrot broth
Place all of the peel and trim from the carrots into a roasting pan. Roast in oven at 150C for 45 mins. The edges should be dark brown. Measure the weight of the carrot. You want to heat up water that equals to two parts of the carrot. When the water is bowling add the carrots to the water and let steep like a tea for 45 mins. Strain off the broth but be sure to squeeze the carrots to extract flavour. Place the strained broth in a pot and season with a bit of reduce wine, add thyme sprigs and bring the broth up to a simmer then strain off the lemon thyme. Season with salt.
Season the carrot terrine with salt and pour the roasted carrot broth table side.