The first recipe I tried from Modernist Cuisine at Home was Caramelized Carrot Puree. The flavor of the carrots is intensified by pressure cooking them with baking soda. The baking soda allows caramelization to occur at temperatures that a pressure cooker can generate. I really liked the result, although I think I will pressure cook the carrots slightly longer next time as European pressure cookers use a lower maximum pressure than American pressure cookers (13 psi versus 15 psi). The caramelized carrot puree was very nice and creamy and had a great deep carrot flavor. I think it would be great to combine this with something else to create a nice amuse bouche. I just haven’t thought of what yet 😉
The recipe in MCaH is not very clear as to the amount of carrots to be used. In the recipe it is recommended to cut the fibrous core out of the carrots, as it could introduce a bitter taste. I started with 500 grams (1.1 lbs) of carrots, but after peeling and removing the core there was only about half of that left. I decided to keep the amount of water the same (as the recipe advised not to scale it down to avoid having too little water to produce enough steam), but scale down the amounts of butter, salt, and baking powder. It turned out great, although as mentioned above a bit more caramelization should be possible. Most of the work is in coring the carrots and it also seems wasteful, so I will try it without coring the carrots next time.
50 grams (3 1/2 Tbsp) unsalted butter
30 ml (2 Tbsp) water
2.5 grams (1/2 tsp) salt
1.25 grams (3/16 tsp) baking soda
Two years ago I prepared prosciutto-wrapped monkfish sous-vide. This is a very nice combination, that you can also prepare in the oven. I think today’s carrot puree would go very well with the prosciutto-wrapped monkfish.