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From Noma: Time & Place in Nordic Cuisine (Phaidon, September 2010)

Deep Blue Carrot and Sorrel

Serves 4

Ingredients:

Carrot

Butter emulsion

Garnish

Sorrel juice

1. For the carrot: Saute the carrots in a little oil. Turn down the heat and add the goats butter and herbs. Slow cook the carrots for approx 45 min. keep adding aromatic herbs and basting with the butter until they are cooked through. Cut them lengthwise in half's and brush some of the butter on and season with salt.

2. For the butter emulsion: Cook the butter and water together and handblend it for a creamy emulsion.

3. For the garnish: Place the sorrel stems in a sieve and pour the hot butter emulsion over just before serving.All the different sorrel leaves and herbs are cleaned and refreshed in ice water.Spin off all water and keep in an airtight container.

4. For the sorrel juice: Blend the apples and sorrel scraps together for 1 min. strain through a fine sieve and split with the grapeseed oil. Keep it cold.

5. Serving: Put two pieces of carrot on a semi-deep plate. Start dressing with the in butter emulsion warmed up sorrel stemsand continue with all tips of sorrel and herbs. Finish the dish with a good amount of warmed up sorrel juice on a plate.