Tartelette filled with structures of yellow winter carrot

Base

1. Peel the carrot and cut into small pieces.
2. Cook the carrot in water with vegetable stock until done.
3. Blend with the cooking liquid until smooth in a blender.
4. Set aside 300 grams of carrot mixture.

1. Peel the winter carrot.
2. Slice into rounds.
3. Place the slices in 2 vacuum bags.
4. Add a sprig of thyme, one clove of garlic, and some salt to each bag.
5. Steam the carrot at 100°C for about 15 minutes.

1. Peel the carrot and cut into small pieces.
2. Put the carrot in a pan with water, vegetable stock, and a splash of coconut milk.
3. Cook until tender.
4. Blend in a blender until smooth and creamy.
5. If it is too thick, add some cooking liquid.

1. Place the yellow carrot on a sheet of aluminum foil.
2. Drizzle the yellow carrot with smoked oil, olive oil, and some salt.
3. Wrap the carrots in the aluminum foil.
4. Place the package on a baking tray.
5. Cook in the oven at 180°C for 25 minutes.
6. Let cool in the foil.
7. Once cooled, cut into the desired size.

1. Place the tartelette on the plate.
2. Put a few slices of candied carrot at the bottom of the tartelette.
3. Now pipe a few dots of carrot cream onto the candied carrot.
4. Place the smoked carrot on top of the carrot cream.
5. Pipe the carrot mousse on top with a sprig of carrot greens.