Carrots, Carrot Juices, Chestnut

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Origin

By Ben Shewry

Published 2012

  • About

In 2008 we bought a rotary evaporator for the kitchen. This is a device traditionally isolated to laboratories and is used to remove solvents from chemistry samples by evaporation. It was invented in 1957 by the Swiss company Buchi. We use it to perform a technique called cold distillation to achieve natural reductions that would be impossible to make any other way.

To Finish

  • 2 chestnuts
  • 10 ml ( fl oz) strained lemon juice
  • 40 g ( oz) Meredith Blue aged sheep’s milk cheese, crumbled
  • 12 small tips of puha (wild watercress)
  • 16 carrot leaves
  • 8 raw carrot shavings
  • 6 ml ( fl oz) Wellwood Wallace cold-pressed walnut oil*

To peel the chestnuts, use a small knife to peel off the husk, then gently peel the brown skin off with the tip of a turning knife.

Warm the bags of carrots in simmering water for 1½ minutes. Remove the carrots from the bags and drain the oil. Dress with the lemon juice and season with the coriander salt.

Place a teaspoon of the carrot distillation in the centre of each plate. Place the carrots on and around the distillation.

Very finely grate the chestnuts into a bowl. Place piles of the chestnut on each plate and add the cheese.

Place a few puha tips and the carrot leaves and shavings on top and sprinkle over a few drops of walnut oil.

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