Carrot velouté

Greek trahana pasta

Preparation info
  • Makes


    • Difficulty


Appears in
Pied à Terre: Celebrating 30 years

By Asimakis Chaniotis and David Moore

Published 2021

  • About


Carrot and ginger velouté

  • 100 g butter
  • 900 g carrots, chopped
  • 20


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