VegeTable – February/March – Carrot

Listes des ingrédients

  • 100 g bunch carrots (with greens still attached)
  • 200 g orange carrots
  • 200 g yellow carrots
  • 200 g purple carrots
  • 200 g parsnips
  • 10 g kaffir lime leaves
  • 150 g plant-based yogurt (preferably made from almonds)
  • 10 g wasabi
  • 5 cl lemon juice
  • 3 cl agave nectar
  • 10 g squid ink
  • 100 g almond meal
  • A few sprigs of young chervil for garnish



Wash, peel, and trim the carrots, leaving a few centimeters of the
leafy tops intact.

Shave one quarter of the carrots into thin strips. Dry them, along with
the lime leaves, for 1.5–2 hours in a 70°C oven

Tip: Open the oven door from time to time to allow steam to escape
and facilitate drying.

Meanwhile, combine the almond meal and squid ink. Transfer the
mixture to a baking tray and add it to the oven for the last 30 minutes
of cooking time to dry.

Place the remaining carrots and the parsnips into a pan with a bit
of water, salt, pepper and olive oil. Cover with a sheet of parchment
paper and simmer on low heat. Once cooked, cut each carrot in
half lengthwise, then slice each half into pieces on the diagonal.
Refrigerate the cooked carrots and set aside the scraps.

In a bowl, stir together the yogurt, wasabi, agave nectar and lemon
juice. Season to taste. Refrigerate.

Separate the carrot scraps by color and purée them. Place each
purée into a piping bag. If you do not have a piping bag, you can
make one by cutting a triangle out of parchment paper and rolling it
into a cone shape.


Spread the yogurt emulsion across the plate and sprinkle the almond
meal “potting soil” on top. Then, let your creativity take over. Pipe the
purées and arrange the vegetable wedges and chips however you
like. Top with a garnish.


A recipe created especially for EPFL by Julien Duclos of
Le Piano restaurant (Ex Corbusier) de Compass Group


About carrots

The sweet, mild flavor of carrots makes them one of the most popular vegetables in Switzerland. Luckily for us, they are also packed with nutrients

Nutritional benefits
Nutritionally speaking, carrots are prized for their vitamin A and carotenoid content. These two essential nutrients play an important role in regulating the immune system.

Did you know that you can get your entire daily recommended dose of vitamin A from just one serving of carrots (120g)? Pairing them with a small amount of oil, a few nuts or some cheese increases your body’s ability to absorb the carotenoids they contain.

What to look for
Many different carrot varieties are grown in Europe. A carrot’s nutritional value depends on its color. Purple carrots have twice as much beta-carotene as orange carrots, whereas yellow carrots contain less, and white carrots do not contain any at all.

Carrots keep for up to 10 days in the refrigerator. After cooking or blanching, they can be stored in the freezer for several months.

Dr. Maryam Yepes