Photography recipe
Fotografía Chef Signature Chef

Carrot purée
Brunoise the carrot. Place all the ingredients in the cooking bag; use 92.4% pressure.
Vacuum-cook for 18 minutes at 83ºC. Then, open the bag, strain and collect the carrots with a little of the liquid from the cooking. Put them through a processor and keep warm.
 
Potato & sweet potato crisps
Chop up the potatoes and sweet...

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Carrot purée
Brunoise the carrot. Place all the ingredients in the cooking bag; use 92.4% pressure.
Vacuum-cook for 18 minutes at 83ºC. Then, open the bag, strain and collect the carrots with a little of the liquid from the cooking. Put them through a processor and keep warm.
 
Potato & sweet potato crisps
Chop up the potatoes and sweet potatoes. Fry in a mix of oil, salt and pepper. Set aside until serving.
 
Beet
Carefully clean the beet - do not peel. Create a 'coating' from the egg whites and salt and cover the beet with the result. Bake for 40 minutes at 180ºC or until the beet is tender (when skewered).
Take it out of the oven and break the coating. Peel the beet and chop.
 
Pickled black radish
Place all the ingredients in the cooking bag. Use 84% pressure. Leave the ingredients in the bag for 22 minutes. Then, open the bag and remove the black radish slices. 
 
Putting the dish together
Sour cream
Pea shoots
Borage flowers
Pansies

Tomato sauce 

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Ingredients 4 persons
  • CARROT PURÉE
  • 100 g peeled carrot
  • 1 vacuum cooking bag
  • 50 cl vegetable stock
  • 2 x star anise
  • 3 g cumin
  • 2 g sugar
  • 3 g sea salt
  • 4 g white pepper
  • 2.3 g tandoori masala
  • POTATO & SWEET POTATO CRISPS
  • 50 g potato
  • 50 g sweet potato
  • Sea salt
  • Black pepper
  • Grape oil
  • Sesame oil
  • BEET
  • 100 g beet (one unpeeled beet)
  • Rock salt
  • Egg whites
  • PICKLED BLACK RADISH
  • 100 g black radish (lengthwise slices)
  • 5 cl white wine vinegar
  • 5 cl sake
  • 5 juniper berries
  • 1 vacuum cooking bag
  • 4 g fine salt
  • 3 cl truffle vinegar.
Recipes. The Cook & Chef Institute