Recipe: Carrot rings with grapefruit and carrot essence

Achtung: Geschmacks-Explosion!

Carrot essence.

Juice the carrots and reduce the juice over low heat, stirring constantly, until it thickens. Season with a little grapeseed oil (or olive oil, or a good sunflower seed oil), salt, and perhaps a pinch of chili.

Carrot crunch.

You can dry the juice residue in the oven at approximately 35°C until crispy. Stored in a jar, the carrot crunch will keep for a long time and add flavor to many dishes.

Carrot fillets.

Cut the carrots into fillets about 3 mm thick and steam them briefly in a little water at low heat until they are soft enough to roll up.

Do not overcook!

Preparation.

Remove the peel and white pith from a grapefruit and cut into approximately 1 cm thick slices. Sprinkle sugar into a dry pan and let it melt briefly. Place the grapefruit slice on the sugar for 5–10 seconds, then turn it over. Pour the carrot essence onto a plate, place the grapefruit on top, twist the carrot segments into rings and place them on the grapefruit. Spray some carrot tops with balsamic vinegar and scatter the carrot crunch on top.