Carrot Parts By Chef Vojtech Vegh
I chose this dish because carrot is a very versatile ingredient and we usually focus only on its root,while all parts of the carrot hold lot of specific flavour that we should make the most of. Carrot tops are bursting with flavour and are one of my all time favourite ingredients to use in the kitchen.
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Ingredients:
- Pickled carrot stem
- Carrot Stems
- Pickling Liquid
- Salted carrot ribbons
- Carrots
- Salt
Method:
Pickled carrot stems: To make the pickled carrot stems, chop the stems into small bits, and cover them with cold pickling liquid. Let them marinate for at least thirty minutes before using. They will keep in your fridge for a few months if you store them in an airtight container.
Salted carrot ribbons: Add a sprinkle of salt and mix it well into the carrot ribbons. Set them aside for at least ten minutes before using. They will keep in a fridge for up to three days.
Leftovers:
- Pickled stems will keep in your fridge for a few months. Use them as an acidic sprinkle on pretty much any dish.
- Leftover carrot ribbons can be used in salads, stir-fries, sandwiches…anywhere where a carrot would be used.
