Carrot declension

Japanese chef Ryuji Sato's recipe features carrots. Whether in hummus, vinaigrette, raw or poached, carrots appeal to all palates.

This recipe by Ryuji Sato, chef at the Eunoé restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6-8
Preparation time: 55 min
Cooking time: 45 min
Resting time: 12 h

Ingredients forRyuji Sato 's carrot declension

For the ginger carrothummus

500 g carrots
100 g dried chickpeas
40 g sesame cream (tahini)
1 pinch cumin powder
5 cloves garlic
20 g Japanese candied ginger
Bicarbonate
salt and pepper

For the poached carrots with ginger

12 orange carrots, peeled
3 pinches cumin
5 cloves garlic
2 shallots, minced
5 slices fresh ginger
1 sprig thyme
Coarse salt

Raw carrots

1 carrot of each color (yellow, purple, orange )

For the carrot vinaigrette

50 cl organic carrot juice
1 pinch cumin
5 cl grapeseed oil
3 cl 8-year sherry vinegar
1 g Xantana (thickener)
salt and pepper

For the coriander pesto

1 bunch coriander
3 cloves garlic
25 cl olive oil

Steps for Ryuji Sato 's carrot declination

Carrot hummus with ginger (the day before): soak the dried chickpeas in water overnight with a pinch of bicarbonate to make them more easily digestible.
On the day, peel and roughly chop the carrots and garlic cloves, and place them in a saucepan. Add a pinch of cumin powder, coarse salt and water to cover the carrots. Bring to the boil, then simmer until the carrots have melted. Drain and save the cooking water.
Blend the mixture with the sesame cream, Japanese ginger and cooking water, little by little, until you obtain a smooth creamy consistency (the hummus should not be liquid). Season with salt, pepper and cumin if required.
Poached carrots with ginger: peel the carrots. Place them whole in a saucepan with the cumin, garlic, shallots, ginger, thyme and coarse salt. Add water until the carrots are about 1-2 cm deep. Bring to the boil, then turn off the heat. Let the carrots cook and cool in the broth, so that they become firm and absorb the taste of the broth. As soon as they're cold, pick them up and trim (2-3 cm).
Raw carrots: peel the carrots. Slice thinly with a Japanese mandolin or knife.
Carrot vinaigrette: reduce carrot juice by half with cumin. Blend with oil, vinegar and Xantana for 5 min. Season to taste.
Coriander pesto: Wash and remove the leaves from the coriander. Blend with garlic and olive oil. Season to taste.
Presentation: using a cookie cutter, arrange the hummus to a height of 3 cm. Arrange the poached carrots upright on the hummus. Drizzle with vinaigrette and coriander pesto. Place the raw carrots on top of the poached carrots. Remove the cookie cutter.

For furtherinformation, please contact

Eunoé, 6 rue Rochebrune, 75011 Paris 11
11.5/20 in the Book of 109
Read Gault&Millau's review of Eunoé

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