Tender carrots in beef broth & crunchy seeds
4 ppl.
165 min
Ingredients
VEGETABLES
- 12 carrots with their tops
- 1 purple carrot
- 1 yellow carrot
- A small handful of rocket
- A few fresh herbs
CRUNCHY SEEDS
- 1 tsp coriander seeds
- 1 tsp sunflower seeds
- 1 tsp cumin seeds
- 50 ml white vinegar
- 50 ml water
- 50 g sugar
COOKING
- 1.5 L Ariaké beef broth
- 1 tbsp olive oil
- Salt, pepper
- A pinch of Espelette pepper
The steps
- Prepare the carrots
Peel the carrots and cut them in half lengthwise. If they still have their tops, set a few aside.
Brown the carrots in a casserole dish with the olive oil. Season with salt and pepper and add a pinch of Espelette pepper. Add the Ariaké beef broth, cover and cook for 30 minutes, until the carrots are very tender. - Prepare the seeds
In a small saucepan, bring the water, vinegar and sugar to the boil.
Put the seeds in a bowl and pour the hot mixture over them. Leave to rest for 15 minutes, then drain.
Spread them on a baking tray and dry them in the oven at 105 °C for 2 hours. - Prepare the accompaniments
Wash, peel and cut the yellow and purple carrots into very thin slices.
Wash the rocket and prepare a few fresh herbs.
Once the carrots are cooked, remove them from the pot and simmer the broth for a few more minutes over high heat, until it becomes more concentrated and slightly thicker. Add a drizzle of olive oil.
- Serve
Divide the carrots between the plates. Add the coloured carrot slices, the seeds, a few rocket leaves, the fresh herbs and a few chopped carrot tops.
Finish with a little cooking juice.
