Tanda Tula’s Three Way Carrots

As children, many of us were told that eating carrots would help us see better in the dark. However, Chef Ryan’s “Three Way Carrots” really showcase this root vegetable and will not require any persuasion when it comes to eating your vegetables.

An overhead view of a plated gourmet carrot dish with three prepared carrots, crispy garnish, microgreens, and sauce on a white plate over a dark charger. The plate sits on a textured stone surface.

The funny thing is that our parents were actually right: eating carrots has been proven to improve eye health. But there are many other health benefits too. Carrots have been shown to support immune function and digestive health, as well as aid in wound healing. Now that we grow some of our own carrots we are even happier serving this dish to our guests, keeping them healthy as well as knowing we are being sustainable.

A staff member stands inside a netted greenhouse and reaches up to a wooden sign that reads Green Leaf. Raised garden beds and gravel paths stretch behind him under an open frame roof.

So, next time you decide to entice your friends and family with some healthy vegetables, we strongly suggest trying this delicious recipe.

Ingredients:

Sous Vice Carrot:

4 medium carrots, peeled
1 small thumb fresh ginger, grated
1 orange, thinly sliced
2 tablespoon olive oil
1 tablespoon honey
4 sprig fresh thyme

Carrot Puree:

3 medium carrots, peeled and diced
1 small white onion, diced
2 tablespoon butter

Carrot Crisps:

1 medium carrot, peeled

Method:

For the Sous Vide Carrots:

Slice the carrots lengthways in half and trim the ends so that all the carrots are the same length.
Place the carrots in a vacuum bag along with the ginger, orange slices, olive oil, honey, thyme and salt to taste.
Vacuum wrap the bag so that there is no air left in the bag. If you don’t have a vacuum wrap machine, place the ingredients into a zip closing bag, squeeze out all the excess air and then seal with the zip.
Place a pot of water over low heat. Bring the temperature up to 60°C.
Place the carrot bag into the water and slowly cook for 5 hours. Do not let the water temperature rise above 60°C.

For the carrot puree:

Sauté the onion in a saucepan along with the butter.
Once the onions are translucent, add the carrots and sauté for a further 5 minutes.
Cover with water and simmer until the carrots are soft.
Blend until smooth and season to taste.

For the carrot crisps:

With a vegetable peeler, shave the carrot.
Coat the carrots with some cornflour and then deep fry at 160°C until crispy.
Once crispy, drain on paper towel.

To plate, spread the puree on the base of a plate. Place the sous vide carrot on top of the puree and then garnish with toasted pine nuts, Greek yoghurt and carrot crisps.

A plated gourmet carrot dish is presented on a white plate with crispy carrot strands, a glazed carrot element, and a charred garnish. The dish is finished with small green leaves and a light sauce on a dark table.