The carrot-dog

2/16/24, 8:30 AM

Fancy a vegetarian hot dog that's not at all boring? Chef Baptiste Berger makes a splash by replacing the sausage with a carrot.

This recipe from Baptiste Berger, chef at the Grabuge restaurant in Saint-Étienne, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 1 h
Cooking time: 45 min

Ingredients for Baptiste Berger 's Carrot Dog

For the sausage carrot

8 large organic carrot tops
150 g semi-salted butter
Smoked bacon (optional )

For the carrot ketchup

300 g carrots
olive oil
4 cl sherry vinegar
3 cloves garlic
1 fresh chili pepper

For the brioche powder

100 g brioche, shaved or fresh

For the fake mayonnaise

300 g fromage blanc (minimum 10% fat)
Mustard
salt and pepper

For the mustard pickles

Mustard seeds
100 g sugar
20 cl vinegar

For the fried onion

1 large white onion
50 g flour
0.5 l frying oil

Steps for Baptiste Berger 's carrot dog

Prepare the sausage carrot: cut off the tops to 1 cm. Soak the carrots, then brush them lightly, concentrating on the part between the tops and the carrot. Melt 150 g butter and bacon in a cast-iron casserole, add carrots, tops and 10 cl water, keep the heat at medium level, cover and baste carrots with butter and carrot juices every 15 min for 45 min. The carrots should be roasted and tender.
Prepare the carrot ketchup: preheat the oven to 200°C. Wash, peel and chop the carrots, garlic clove and chili pepper. Place in a baking dish and sprinkle with olive oil and salt. Roast for 15 min, the aim being to concentrate the carrot's sugar (leave your oven at 200°C for the next preparation). Blend at maximum speed, adding 15 cl olive oil and 4 cl sherry vinegar. The mixture should be as smooth as ketchup; adjust the seasoning if necessary. Fill a piping bag.
Prepare the brioche powder: cut the brioche into cubes and brown in the oven at 200°C for 10 min. Once the brioche has cooled, blend the powder.
Make the "fake mayonnaise": mix the mustard and yoghurt and fill a piping bag (there's a lot of fat used in cooking the carrot, so a mayonnaise would have been too much!)
Prepare the mustard pickles: mix 30 cl water, vinegar and sugar in a saucepan and bring to the boil. Mix and pour over the mustard seeds (you can keep this preparation for 1 month in the fridge).
Make the fried onions: heat the oil to 180°C in a large saucepan. Peel the onion, cut into thin rings and coat with flour. Dip in oil until golden-brown.
To serve: place the 2 carrots at the bottom of the plate, make dashes with the two sauces "street food style" and add the mustard seeds along the carrot. Top with onion petals, then sprinkle with brioche powder using a tea strainer.

More info:

Grabuge, 12 rue Léon Nautin, 42000 Saint-Étienne
12/20 in the Livre des 109
Read Gault&Millau's review of Grabuge

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