Roasted carrots, squash and Brussels sprouts, yuzu-kosho carrot juice from chef Martin Maumet

Europe 1 12:25 p.m., February 20, 2022

Ingredients

Vegetables : 

1 Kabocha (or pumpkin) washed

8 carrots (thin-skinned), washed

12 Brussels sprouts (halved) washed and trimmed of the thick and too bitter first leaf 

80gr of butter

3 cloves of garlic

1 lemongrass stick

PM Zaatar

PM Merken (or smoked paprika)

Carrot cream

1 kg large carrots, washed and thinly sliced

250g vegetable broth

75gr cream

60gr butter

carrot juice

300g large carrots, washed

125gr of butter

1/4 bird's eye chili, minced

10g peeled fresh ginger, minced

1 clove garlic, peeled, minced

5g green yuzu kosho 

10g lemon juice

Dressage

Citrus fruits (Segments of sudachi, tangerine, or Meyer lemon to be cut into thin slices

Herbs such as coriander, tarragon, Thai basil, shizo, spring onion…

Preperation 

carrot juice

Pass all the carrots for the juice, in the centrifuge, you should obtain about 150gr of juice.

In a saucepan, cook, covered, without reduction, this juice with the bird's eye chili, garlic, ginger and butter for about 20 minutes.

Pass the sauce through a sieve, then mix it, using an immersion blender, or blender.

The sauce should bind and thicken, mix in the yuzu kosho and lemon juice.

Adjust the seasoning with a little salt.

Carrot cream

In a casserole dish, gently sweat the carrots in the butter, covered, without colouring.

When the carrots begin to relax, add the vegetable broth, cover and cook for about 30 minutes.

Check for doneness with the tip of a knife, there should be no resistance.

Add the cream and reduce until the cream thickens and coats the carrots.

Blend for at least 5 minutes at high speed and pass through a strainer. 

Vegetables

In a dripping pan, or a large roasting pan, place the quarters of squash cut in the height of about 3cm thick.

Brush with olive oil, zaatar, merken, salt and a peeled and crushed clove of garlic.

The seasoning should be uniform.

Bake for about 20 minutes at 200°C. 

In a casserole dish, gently cook the whole carrots with the skin on, covered, with 1 clove of garlic and the lemongrass.

Carrots should only be cooked in their vegetable water, you can add a few drops of broth or water to prevent them from caramelizing.

Cooking varies according to their thickness.

Check by pricking the carrot with the tip of a knife, there should be a slight resistance. 

In a salad bowl, season the half Brussels sprouts in the same way as the squash, and grill them in the pan, face against the pan only, for about 5 minutes, they must remain crunchy.

Dressage 

Place a nice spoonful of carrot cream, the vegetables, one or two spoonfuls of carrot juice.

Add a few citrus segments or slices and some fresh herbs depending on what you can find.

Finish with a generous drizzle of olive oil.