Serves 6
Ingredients
1kg Carrot, peeled and diced
1kg Beetroot
150g Heirloom carrot, peeled
150g Baby white radish, peeled
75g Baby corn
75g Spring onion
75g Snow pea
150g Fresh broad beans
25g Sprouted chickpea
150g White asparagus
150g Green asparagus
50g Tomato (from Amakko)
100ml Dashi
10ml Mirin
10ml Soy
100g Creme Fraiche
500g Rock Salt
1kg Fine salt
25g Butter
Zest of 1 lime
10ml Grape seed oil
10g Tempura flour
2.5ml Ponzu sauce
Salt & Pepper, to taste
Method
To obtain carrot purée: Juice 1kg of carrots and bring to a boil. Strain. Blanch the remaining carrots in carrot juice for 18 minutes. Strain. Put in thermomix and add seasoning. Blend until smooth and strain. Add crème fraîche, butter and set aside.
To obtain beetroot purée: Make a salt crust by combining rock salt and fine salt, and add water to form a dough. Bake beetroot in salt crust at 200oC for 1 hour. Once cool, peel beetroot and blend in thermomix until smooth. Add butter, set aside.
Glaze heirloom carrot with butter and lime zest until soft. Keep radish in iced water until plating. Brush corn with grape seed oil. Barbecue on a flat grill for 2 minutes on each side. Add a pinch of salt to season. Remove first layer of spring onion skin, wash and pat dry. Dust the root with tempura flour and deep dry at 175oC until crispy. Season to taste.
Blanch snow pea in salted water for 25 seconds. Cool in iced water and strain. Blanch broadbean in salted water. Cool in iced water and peel. Melt butter and soy sauce, glaze broadbean for 20 seconds.
To plate: Brush with purée and arrange vegetables.