Nothing represents the splendor that Alain Passard had in mind for his carrots better than his own hand-crafted collage. The recipe calls for a few simple, surprising ingredients — like cinnamon — to create a surprising flavor combination with carrots.
Recipe adapted from The Art of Cooking with Vegetables by Alain Passard, published by Frances Lincoln.
- 2 bunches of purple carrots, stems removed and scrubbed*
- 5 leaves of basil
- Pinch of cinnamon
- 4 Tablespoons salted butter
- 2 Tablespoons soy sauce, or less according to taste
- Fleur de sel or salt of your choice, to taste
Calories Per Serving168
Folate equivalent (total)30µg8%