6 big carrots
4 baby carrots
250g of buckwheat
15g of butter
50cl of vegetable broth
10cl of water
8cl of olive oil
20g of buckwheat flour
1l of carrot juice
30g of roasted buckwheat flour
50g of butter
Season Herbs and eatable flowers
For a 100% vegetal recipe
150g shiitake terrine cube (local producer, Gautier)
100g smoked tofu
2 garlic cloves
Olive oil, white wine
For a recipe including animal products
4 trout fillets (local farm, pisciculture du Talbat, Chauvigny)
150g of olive oil
Salt and pepper
We wanted a recipe that would match all our credentials. It had to be affordable to everyone, all season and doable with local products whether you live in the city or in the countryside.
It had to be zero waste as well, using whole organic vegetables and peels from other recipes in the broth. We wanted it flexitarian, offering three possibilities : 50% or 30% or no animal protein at all.
Each possibility had to be attractive and fulfill the senses through a variety of textures, colors, tastes. The shiitake with its umami dimension and roasted buckwheat are offering a full flavor plate. As a result, our one planet plate is healthy and low carbon footprint (respectively 850g CO2 for the 120 gr trout plate down to 380G Co for a vegetarian plate).
Make a very thin carrot mash and keep it in the fridge. Wash the baby carrots and cook them in the oven in foil with salt paper and olive oil for 25 minutes, 170°C.
Cook the buckwheat as a risotto. Brown the onions in butter, add the buckwheat and let it roast for a few minutes, deglaze with the broth, cook and keep in the fridge.
Mix the water, the flour, the olive oil and the salt with a diving arm mixer. Make tiles in a very hot pan and keep them in the fridge.
Pour the carrot juice in a pot and reduce to 3/4. Add the roasted flour and mix. Whip the sauce with butter, season to taste and keep in the fridge.
For a 100% vegetal recipe: Press the garlic and infuse in olive oil. Cut the shiitake in thin slices and fry for 4 to 5 minutes. Add the white wine, salt and pepper. Mix the tofu, add the mushrooms in the mixer’s bowl and mix until smooth consistency, add the agar-agar and heat-up. Season to taste.
For a recipe including animal products: Add salt and pepper to the trout fillets and glaze them in olive oil, 55°C, 4 to 6 minutes.
To set the plate, in a soup dish, position: a quenelle of buckwheat risotto, dots of carrot mash, the vegetal/animal element and the carrot. Cover with the tile and position the herbs and flowers. Serve the carrot juice in a pitcher on the side.