A healthy, tasty and colourful starter! Sometimes, I add a few drops of brandy to the foam (a little goes a very long way) which adds a rounder flavour. Possible a drop of vinegar would have the same effect?
2 large carrots, thinly sliced (best to use a mandolin slicer)
1 tablespoon lemon juice
2 tablespoons olive oil
Some fresh spinach leaves on the plate to serve on.
1. Heat oven on high grill setting
2. Toss the carrot slices with juice, oil and salt. Leave for 30 minutes.
3. Place the carrot slices on an oven sheet
4. Roast under the grill for about 10 minutes, until slightly charred and caramelized
1 fennel bulb, tips and “grassy tops” only
A few drops agave syrup
Dash of salt
½ tsp olive oil
½ tsp lecithin
1. Cut off the tops (including the grassy parts) from the fennel bulb. The bulb can be saved for use another time.
2. Bring some water to boil and blanch the tops for 30 seconds.
3. Remove the tops from the boiling water and put in an ice bath (to secure the green colour).
4. When cool, place in blender with a 2 table spoons of water. Add some more water if needed. You want a smooth, thick mix but do not over blend.
5. Add the syrup, salt and oil. Blend briefly to mix.
6. Set aside until you are ready to make the foam (may be prepared and kept in the fridge until the following day)
7. Mix in the lecithin.
8. Pour the mix into a large shallow container. Using a handheld blender, incorporate air into the mix, thus creating a foam. Might take a few minutes! Spoon off the foam into a separate bowl and repeat until you have a bowl of foam.
Serve the carrots with the foam on top.
Alternative to the foam:
If you’d rather make a fennel cream to go with the carrots, you can either mix in a couple of tablespoons of coconut cream or some double cream. No lecithin. By choosing the coconut cream you will have less of the fennel taste and, instead, some coconut flavour which goes wonderfully with the carrots.
(On this photo I have sprinkled some black, Hawaiian salt on top.)