The green part of the carrot was dehydrated and turned into a powder, then i mixed it with some yuzu salt and potato starch. Carrot puree was equal parts carrot and chicken stock. Was thinking of making a vegetable bouillon with extra celery and carrot. Also would like some thinly sliced celery on the dish? And some crispy element(s)
Also the idea was that foh would serve the jus on table. I wasn’t able to make it a nice even pour with my spoon
by Iaaammmmdarthmaull
3 Comments
Lighting lighting lighting!
Image is too dark and dull.
This looks like it’s probably so beautiful. The picture is a little dark but I love this idea
Unless the leafy greens add a flavor you’re looking for, I’d recommend leaving them out and let the other green pop. They just dull it down and don’t add any value.