What's Pressoir Cooking - Carotte Râpées
June 22, 2022
By Justine Puaud
Summer is here!
Carotte Râpées
From three-Michelin-star Chef Alain Passard
In the summer, I try to be innovative and find some delicious, fresh and easy recipes. This one is for Daniel Johnnes who is a huge fan of “carottes rapées”. He cannot go to France without eating this traditional/super easy appetizer. I hope he will try and will love it!
This recipe is from Chef Alain Passard. The 3-Michelin star chef is known for designing menus only with vegetables. Chef of the restaurant Arpège in Paris, he sublimates the plant world like a painter in his canvas. Fifteen years ago, at the turn of the millennium, Alain Passard began a radical change of his era. Goodbye veal, cow, pig... The chef decided to break with meat, marrying beets, celery and turnips for a second time, and manages two large vegetable gardens in Sarthe and Eure, to satisfy his desire. In the land of veal blanquette and coq au vin, this vegetable love song could seem very daring. He was at the time the precursor of a new trend, and when ecology, food scandals and awareness of animal suffering were not really important problems to face, he was pleading for the reasonable consumption of meat.
This recipe is known for the dressing. He created the “citronette” which is a vinaigrette made only with lime, honey and olive oil. This dressing is absolutely delicious.
Ingredients
7 carrots (I usually like to mix colors)
1 apple (I recommend the pink lady apple which is juicy, tart and crunchy)
a handful of hazelnuts
a handful of raisins
some fresh parsley
2 limes
honey
olive oil
salt and pepper
Instructions
Grated carrots “Carottes râpées”
peel and grate the carrots
roast and crush the hazelnuts
prepare a julienne with the apple
add carrots, hazelnuts, raisins, apple and fresh chopped parsley in a bowl
“Citronette” dressing
squeeze lime juice in a bowl
add a good pinch of salt (ideally choose the “fleur de sel” salt")
add 1 tablespoon of honey (would recommend a liquid acacia honey)
Mix everything together to find the perfect balance between the acidity of the lime and the sweetness of the honey. Then, add 5-6 tablespoons of olive oil and continue to mix. The texture of the dressing will start to be creamy and smooth.
