Photography recipe
Fotografía Chef Signature Chef

 ELABORATION:

  • Peel the carrots and remove the long leaves, leaving only a piece of the stem. Wash under plenty of cold water to remove any dirt or soil.
  • Put in a pot with cold water and salt. Bring to the boil and cook for 1 minute.
  • In a frying pan put the oil with the rest of the ingredients. Heat up to 100ºC and add the carrots. To...

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 ELABORATION:

  • Peel the carrots and remove the long leaves, leaving only a piece of the stem. Wash under plenty of cold water to remove any dirt or soil.
  • Put in a pot with cold water and salt. Bring to the boil and cook for 1 minute.
  • In a frying pan put the oil with the rest of the ingredients. Heat up to 100ºC and add the carrots. To leave to minimum power during 5 minutes. After the time let them cool in the same oil.

 

 

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Ingredients 4 persons
  • 20 carrots (of different colors)
  • 300grs of olive oil
  • 1 star anise
  • 10 cumin seeds
  • 1 orange peel
  • 1 sprig of rosemary
Recipes. The Cook & Chef Institute