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Roasted winter carrot cumin radish sprouts

Roasted winter carrot with cumin, radish sprouts and hippo tops. This recipe serves four people.

This recipe is by Frank Fol, Vegetable Chef®. He is internationally known as the man who elevates cooking with vegetables and fruit to the highest level. His mission is to convince people of the flavors and power of vegetables and fruit.

Ingredients

2Yellow carrots
2Black winter carrots
150gCarrot cream with ginger
2Garlic cloves
Black pepper
tray of purple radish shoots
tray of hippo tops
Cumin powder
Coarse sea salt
Olive oil

Preparation

  1. Peel and wash the carrots. Cut them in half lengthwise. Season generously with sea salt, black pepper, and cumin powder. Add some olive oil and pressed garlic. Mix everything well.
  2. Place on the barbecue, not directly over the flames. Cook for 30 to 40 minutes. Turn regularly to prevent burning.
  3. Place half a warm carrot of each variety on each plate.
  4. Spoon three dollops of carrot cream alongside. Distribute some shoots and hippo tops over them.
  5. Finish with a few drops of olive oil and some cumin powder.