Carrot duo, traditional-style olive oil

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Duo de carottes, huile d'olive goût à l'ancienne
A PDO
Preparation
15 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
For the glazed carrots:
  • 200 g of carrots
  • 12 g of traditional-style olive oil
  • 8 g of sugar
For the carrot, ginger and coriander purée:
  • 400 g of carrots
  • 10 g of fresh ginger
  • 5 g of coriander leaves
  • a dash of traditional-style olive oil
  • Coarse salt and fine salt

Tip

You could also choose an PDO ‘old-fashioned’ olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO Provence – made from ripened olives, or an oil made from ‘ripened olives’.

Instructions

For the glazed carrots:
  • Cut your carrots into nice, thin strips.
  • Spread them out in a frying pan with some water, olive oil and sugar, and cook over a low heat. Remember to turn them over.
  • Don’t forget to season with salt and pepper once it’s cooked.
For the carrot, ginger and coriander purée:
  • Peel and wash the carrots and ginger.
  • In a saucepan, add 1.5 litres of water, the ginger and some coarse salt. Bring to the boil for 5 minutes, then cover and leave to infuse for 10 minutes.
  • Remove the ginger and set it aside. Cook the roughly chopped carrots (for about 20 minutes). Then make the purée.
  • Wash the coriander and chop it together with half the ginger. Add them to the purée. Adjust the seasoning.
  • Arrange on a plate and finish with a drizzle of olive oil.

Tip

You could also choose an PDO ‘old-fashioned’ olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO Provence – made from ripened olives, or an oil made from ‘ripened olives’.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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