Glazed Carrots with Parsnip Purée and Black Lentils

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

Parsnip purée

• 400 g parsnips
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Black lentils with shallots

• 180 g dry black lentils
• 80 g shallots
• 15 ml olive oil
• 15 ml lemon juice
• 3 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 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. Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.
5. Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.
8. Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. 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.