Carrots braised in their own juice and reheated in carrot butter, carrot puree, carrot jus, and carrot top.
Carrots braised in their own juice and reheated in carrot butter, carrot puree, carrot jus, and carrot top.
by Creative_Farm6560
14 Comments
Dasquanto
Yes but have you considered some carrot to balance out the plate.
PeriodicAdamSchiff
I’d consider losing the puree. Not sure what it’s adding here. The rest sounds and looks good.
UnclassifiedPresence
At first glance I thought this was a prawn, but just carrots. And more carrots.
TehFuriousOne
I mean, I like carrots as much as the next guy but…
Smurf-daddy
Go to a fancy restaurant and get this for 18.99 😂
poopmonster_coming
Carrots on carrots on carrots . Also think the purée doesn’t add anything .
DetectiveNo2855
First of all, I LOVE doing this and seeing this. How much can you do with one veg on a plate. You hit a lot of the marks. Without tasting, everything sounds great. The plating can use a little work. Negative space is nice but there is a difference between that and a plate looking empty.
chefadams
Yes, it looks delicious, but lonely! Smaller plate and double the carrots for me.
ChefBoyD
Dang do you juice carrots and then cook carrots in the juice?!?!
“Carrot confit” sounds better than “carrots braised in their own juices” and we’d all know what you were talking about.
Great looking dish though.
DeadHookerMeat
Table 13 ——— 6:37 PM 2 Guests
(S1) Salad
(S2) Carrot Special MOD: *NO CARROT*
CummyChugs
Looks tasty. The blob on the right looks off though, I’d either try and contour the streak to the shape of the plate or apply some dots from a squeezy bottle. The parcely looks too heavy to me as well, it’s covering too much of the carrot. I’d replace it with some deliberately placed micros. Try to place them standing tall to give them volume and make it look fresh. You could also experiment with some kind of crumb or crushed nut just to add another element, might be shite but worth a try.
14 Comments
Yes but have you considered some carrot to balance out the plate.
I’d consider losing the puree. Not sure what it’s adding here. The rest sounds and looks good.
At first glance I thought this was a prawn, but just carrots. And more carrots.
I mean, I like carrots as much as the next guy but…
Go to a fancy restaurant and get this for 18.99 😂
Carrots on carrots on carrots . Also think the purée doesn’t add anything .
First of all, I LOVE doing this and seeing this. How much can you do with one veg on a plate. You hit a lot of the marks. Without tasting, everything sounds great. The plating can use a little work. Negative space is nice but there is a difference between that and a plate looking empty.
Yes, it looks delicious, but lonely! Smaller plate and double the carrots for me.
Dang do you juice carrots and then cook carrots in the juice?!?!
Not enough carrot. Shameful
[Carrot Top?](https://upload.wikimedia.org/wikipedia/commons/8/8a/CarrotTop.jpg)
“Carrot confit” sounds better than “carrots braised in their own juices” and we’d all know what you were talking about.
Great looking dish though.
Table 13 ——— 6:37 PM
2 Guests
(S1) Salad
(S2) Carrot Special
MOD: *NO CARROT*
Looks tasty. The blob on the right looks off though, I’d either try and contour the streak to the shape of the plate or apply some dots from a squeezy bottle. The parcely looks too heavy to me as well, it’s covering too much of the carrot. I’d replace it with some deliberately placed micros. Try to place them standing tall to give them volume and make it look fresh. You could also experiment with some kind of crumb or crushed nut just to add another element, might be shite but worth a try.