I wanted to build a monochrome plate, and that’s how these carrot-wrapped shiitake dumplings came about. I picked the color orange and what says orange better than carrot ?<\/p>\n\n\n\n
The carrot dominates visually but it’s almost upstaged by the other star of the dish : the shiitake, deliberately hidden to keep the monochrome intact.<\/p>\n\n\n\n
Shiitake is one of my favorite mushrooms for its distinctive flavor but above all, for how versatile it is. Which is exactly what i’m showing here by using it in several ways. In the savory, well-seasoned filling that offsets the mildness of the steamed carrot, and in the robust broth built on ginger, carrot and orange juice, withe rice vinegar for acidity.<\/p>\n\n\n\n
Hiding the filling let me give the carrot a different shape : stuffed dumplings that sits in the bowl like jewels or colored lily pads<\/p>\n\n\n\n
Few notes before you start <\/strong><\/p>\n\n\n\n When you buy your carrots, look for ones that aren’t too thin and are roughly the same size. That’s what keeps the ribbons consistent.<\/p>\n\n\n\n Cutting clean ribbons will leave you with a fair amount of trim. Rathen than buying bottled carrot juice, run those scraps through a juicer to get the carrot juice the recipe calls for. You can also fold them into the filling if you’d rather.<\/p>\n\n\n\n When you reduce the shiitake stock with the ginger, orange juice, carrot juice, and rice vinegar, I’ve written 8-10 minutes. That timing really comes down to your palate : Taste the broth as you go, and as soon as the infusion is strong enough for you, cut the heat and emulsify it with an hand blender.<\/p>\n\n\n [cooked-recipe id=\"2104\"]<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" I wanted to build a monochrome plate, and that’s how these carrot-wrapped shiitake dumplings came about. I picked the color orange and what says orange… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n\n\n\n