🇫🇷 French Vegetarian

Carrot Dijonnaise

Name: Carrot Dijonnaise
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 2 tbsp Heavy Cream; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 1 tsp Black Peppercorns; 100 ml White Wine; 5 Carrot; 3, cut into batons Spring Onions; 3 tbsp Dijon Mustard

🇫🇷 French

A French braise in miniature: browned Carrot, softened aromatics, wine reduced by half, and a slow covered cook that turns the pan juices into a silk-smooth sauce.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter2 tbsp
Heavy Cream2 tbsp
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Black Peppercorns1 tsp
White Wine100 ml
Carrot5
Spring Onions3, cut into batons
Dijon Mustard3 tbsp

Optional extras

Tarragonhandful, to finish

Instructions

1
Season the Carrot generously and let it come to room temperature while the pan heats.
2
Sear in butter and oil over medium-high heat until a deep mahogany crust forms on every face.
3
Lower the heat, add Garlic and Black Peppercorns, and cook until translucent and sweet, stirring in the pan juices.
4
Add the herbs and wine, simmer to deglaze, and reduce until sharply aromatic.
5
Return the Carrot to the pan, cover, and cook on the lowest heat until it yields to a knife with no resistance.
6
Rest the meat, reduce the sauce to a glaze, mount with butter, and serve with the sauce poured around, not over.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Fondant carrot with cumin and orange (in the style of Joel Robuchon) · on YouTube