Carrot velouté

Name: Carrot velouté (Greek trahana pasta)
Yield: Makes 8
Cuisine: Greek
Ingredients: 600 ml vegetable nage; Olive oil, splash; 800 g sour trahana; 50 ml white wine; 1 stem ginger (peeled & sliced paper thin on a mandoline); 75 ml double cream; 10 g kosher salt; 50 g porridge oats; Icing sugar for coating; 300 ml extra virgin olive oil; Vegetable oil for frying; 70 g sugar; 20 g ginger; 900 g carrots, chopped; 300 g parsley leaves; 1 carrot peeled & diced (1 cm); 1 gold leaf; 50 ml beurre monté; 2 tbsp chives, finely chopped; 100 g butter; 10 g Icing sugar

Greek trahana pasta

Preparation info

Makes
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Carrot and ginger velouté

100 g butter
900 g carrots, chopped
20

Europe
Greece
Main course
Mediterranean
Gluten-free
Vegetarian

Method

Carrot and ginger velouté

Reduce butter, carrot, ginger, salt and sugar in a heavy-based pan until soft. Remove lid and reduce further until dry. Add wine and reduce by ⅔. Add the nage and cook for 30 mins. Add cream and cook for a further 10 mins. Blend and pass through a fine sieve. Chill and season. Fill an espuma gun, heat to 70 C, charge, shake well an