Ajo Blanco, Glazed Carrots & Roasted Peas
Serves : 4 servings /
Preparation Time : 45–60 minutes /
Cooking Time : 25–30 minutes
A refined savory vegetable composition combining a silky almond-based ajo blanco, honey-glazed carrots, roasted peas with citrus notes, aromatic wild garlic shoots, and a vibrant green herb oil.
La Cornue®® Elements Used:
-Château: Gas burner or induction module
La Cornue®® Elements Used:
-Château: Gas burner or induction module
Ingredients
carrots
12 small (or 6 medium)
fresh peas (shelled)
200 g
blanched almonds
120 g
white bread
60 g
small garlic clove
1
neutral oil
100 ml
extra virgin olive oil
80 ml
cold water
200–250 ml
butter
30 g
honey
honey
lemon juice
10 ml
sprigs thyme
2–3
wild garlic shoots
20–30 g
salt
5 g
Pepper
to taste
Optional spices (cumin, coriander, or mild aromatic blend)
light vinaigrette (olive oil + lemon juice + salt)
10 ml
Fleur de sel
Directions
CARROTS
- Blanch carrots in well-salted boiling water until just tender but still firm.
- In a pan, melt butter with water, thyme, salt, and spices.
- Add carrots and gently glaze until glossy.
AJO BLANCO
- Toast almonds lightly.
- Blend almonds, garlic, bread, and salt into a smooth paste.
- Gradually add olive oil, then cold water, until silky and emulsified.
- Adjust seasoning.
GREEN HERB OIL
- Heat neutral oil to around 60°C.
- Blend oil with fresh herbs until fully green.
- Strain through a fine cloth to obtain a clear oil.
ROASTED PEAS
-
Combine butter, honey, water, lemon juice, salt, and spices in a pan.
- Add peas and cook gently until glazed and lightly roasted in the mixture.
WILD GARLIC SHOOTS
- Season lightly with vinaigrette just before plating.
PLATING
- Place ajo blanco at the base of the plate.
- Arrange carrots and peas on top.
- Drizzle with green herb oil.
- Finish with wild garlic shoots and fleur de sel.
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