Carrot Spaghetti
Spiralised carrot 'spaghetti' blanched in carrot juice and chicken stock, finished in a buttery reduced sauce with ground coriander seed.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutrition
per per 300 g portion90
Calories
1g
Protein
8g
Carbs
6g
Fat
Ingredients
| 2 | large carrots |
| 300 ml | carrot juice |
| 150 ml | chicken stock |
| 25 g | butter |
| to taste | ground coriander seed |
Instructions
- Peel the carrots and use a spiral vegetable slicer to make spaghetti.
- Blanch the carrot spaghetti in the carrot juice and chicken stock, keeping it al dente and crunchy.
- Strain the remaining liquid and reduce until almost syrupy.
- Bind with the butter, and when ready to serve, warm the carrot spaghetti through in this sauce.
- Season with freshly ground coriander seed.
Serving suggestions: as a component in an amuse-bouche with carrot mousse; as a vegetable side dish with poultry, radish, yoghurt, or green herbs; or in a composition with duck, beetroot, and onion.