©
The carrot-dog
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
These recipes might interest you
Tartare de langoustines, fine gelée et tête croustillante
Pour sublimer ce fruit de mer estival, le chef Christopher Coutanceau l'imagine en trois textures. La langoustine se présente en un tartare, une gelée aux herbes, mais aussi en utilisant les carapaces pour un résultat croustillant.
Paella valencienne
Originaire de la province de Cuenca, Alberto Herraiz est l'un des maîtres incontestés de la paella. Il a longtemps préparé plusieurs interprétations du fameux plat traditionnel espagnol dans son ancien restaurant parisien Fogón. Désormais propriétaire du Fogón Ultramarinos dans le 7ᵉ arrondissement de Paris, le cuisinier y propose de délicieux plats à emporter, dont la paella.
Mirabelles rafraîchies aux herbes, jus d'agrumes, crème glacée vanille et gavotte croustillante
Pour la pleine saison de cette petite prune, le chef pâtissier Jordan Gasco nous confie sa recette idéale pour rafraîchir l'été. Ces mirabelles aux agrumes et à la vanille accompagnées d'une gavotte croustillante trouveront volontiers leur place sur les tables ensoleillées.
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
PARTNERS
See More
PARTNERS
See More
