Carrot glazed in carrot juice with Salad Pea, Gastronomixs

Source: Gastronomixs

A spectacular-looking vegetable garnish, thanks to the Salad Pea from Koppert Cress, which is also very popular with guests who don't normally enjoy vegetables. The veal stock adds a savoury character.


  • 6 carrots
  • 100 mL carrot juice
  • 1 tbsp. veal stock
  • Salad Pea
  • salt and pepper

Preparation method

  • Peel or scrape the carrots. Leave 2cm of green stalk on each carrot.
  • Cut each carrot in half lengthways.
  • Blanch the carrots in plenty of water until al dente.
  • Glaze the carrots in the carrot juice and veal stock.
  • Mix the Salad Pea with olive oil and then with the carrots.
  • Season with salt and pepper.
  • Serve in a serving dish of your choice. 

Serving suggestions

  • As a side dish accompanying a main dish, for instance with butlers' steak, fresh sausage, or belly pork.
  • As a side dish accompanying a main dish containing lobster.

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