Carrot Spaghettini with Chervil

Name: Carrot Spaghettini with Chervil
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 cup chervil sprigs; 2 pinches white granulated sugar; salt and freshly ground black pepper; salt and freshly ground black pepper; ⅖ cup (100 mL/3½ fl oz) water; 60 g (2 oz) butter; 3 cups (500 g/1 lb) carrot cleaned

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Carrot and daikon (Japanese white radish) lend themselves to unusual decorative presentations. Implements such as a Japanese mandoline can transform them into shreds and ribbons that can be lightly steamed or tossed in stock and then flavoured with appropriate herbs and spices.

Ingredients

3 cups (500 g/1 lb) carrot cleaned
60

Oceania
Asia
Australia
Japan
Side dish
Starter
Vegetarian
Gluten-free

Method

Using the medium blade of the mandoline, run the carrots through lengthwise to make spaghettini-type strands. Place all the ingredients, except the chervil, in a small saucepan with a tight fitting lid. Bring to the boil over a high heat and cook for 3 minutes. Remove the mixture from the heat and allow to cool. Add the chervil to the cooled carrot and then form into small nests with your finge