Heinz Reitbauer Jun: Young Honey Carrots with Parsley

Cut the large carrots into large pieces on the spot and soften in salted water. Strain and finely grind the carrots with 50 g butter, the cream pepper, fraiche, salt, 1 tbsp honey.

For the parsley sauce, blanch the parsley leaves – rinse and whisk finely with cream in a hand mixer. Season with salt.

Remove the skin from the young carrots, leaving 1-2 cm of green on the carrots. Sauté in a shallow sauté pan with butter, salt and rosemary at low temperature until al dente. Just before the end of the cooking time, add 2 tbsp of honey.

For the garnish, you can cut narrow leaves from the carrots, (2 x 10 cm) blanch them briefly and twist them into a roll and put the carrot puree inside.

Foam the parsley sauce and spread it evenly on the plates. Arrange the braised carrots and the stuffed carrot leaves on top. Garnish with fried carrot hay.

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