Baby Carrots with Almond Cream and Hazelnut Crumb

Ingredients by component

Glazed baby carrots

• 600 g baby carrots
• 20 ml olive oil
• 20 ml maple syrup
• 100 ml water
• 10 ml lemon juice
• 3 g salt

Almond cream

• 100 g blanched almonds
• 120 ml water
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.
3. Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.
4. Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.
5. Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.
6. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
7. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
8. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
9. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.