Ingredients for the pickled purple carrots

  • 2 carrots, purple
  • 4 baby carrots
  • 75 g sugar
  • 250 ml white wine vinegar
  • 750 ml water
  • 25 g salt
  • 1 bunch of tarragon
  • 2 tbsp mustard seeds

To prepare the pickled purple carrots

Peel the purple carrots, slice into thin strips and place into sterilised glasses. Make a stock from the sugar, white wine vinegar, water, mustard seeds and tarragon. Pour the stock over the carrots while it is still boiling, seal securely and cook on the Steam setting at 100 °C for approx. 10 minutes. Then chill.

Ingredients for the pickled carrots

  • 1 carrot
  • 50 ml gherkin vinegar
  • 200 ml water
  • Salt
  • A little sugar
  • A few mustard seeds
  • A little coriander

To prepare the pickled carrots

Peel the carrots and slice thinly. Mix the remaining ingredients together and bring to the boil.

Ingredients for the herb emulsion

  • 500 g leaf salad
  • 200 g spinach
  • 100 g parsley
  • White balsamic vinegar
  • Pumpkin seed oil
  • Salt, pepper

To prepare the herb emulsion

Blanch leaf salad, spinach and parsley, and cool in iced water. Blend in a Thermomix food processor and season to taste with the remaining ingredients.

Ingredients for the carrot purée

  • 400 g carrots
  • 80 g butter
  • A little cream
  • Salt

To prepare the carrot purée

Peel the carrots and slice finely. Boil in salted water until soft, then drain off the water and allow any excess water to evaporate a little. Mix with the butter and cream in a food processor. Season to taste with salt and pepper and slightly reduce again as required.

Ingredients for the zander

  • 40 g zander per serving

To prepare the zander

Season the zander with salt and pepper, place on a plate and drizzle with a little olive oil. Cover in cling film and cook on the Hot air setting at 60 °C for approx. 8 minutes.

Cooking level for the pickled purple carrots

Approx. 10 minutes | Steam setting at 100 °C

Cooking level for the zander

Approx. 8 minutes | Hot air setting setting at 60 °C