Food Culture / Recipes

Pastinaca, Tangerine, Cardamom


  • 1 Violet Carrot (preferably big and thick)
  • 1 Yellow Carrot (preferably big and thick)
  • 1 Orange Carrot (preferably big and thick)
  • 600g White Wine Vinegar
  • 3 pinches Ascorbic Acid
  1. Cut the carrots in julienne keeping the colors separate to cook them. Make a juice of each color separately with the trimmings adding the ascorbic acid to keep the color and avoid oxidizing.
  2. Boil 500g of water with 500g of white wine vinegar and salt. Cook the carrots for around 5-7 minutes starting from the clearer. It should be cooked but not mushy.
  3. Cool it down in a bath of iced water. Strain and keep in the juice of its color with a pinch of salt and the remaining white wine vinegar. Keep it in the fridge.


  • 300g Olive Oil
  • 100g Apple Cider Vinegar
  • 10g Fine Salt
  • 30g Mustard Dijon
  • 2g grounded Black Pepper
  • 10g Honey

Emulsify everything with a whisk (or a hand blender) and transfer to a squeezer. Keep it in the fridge.

Cardamom Oil

  • 200g Sunflower Oil
  • 50g Green Cardamom

Toast the green cardamom in a hot iron pan for a few minutes. Add to the oil at 50°C and let it decant for about 5h. Strain it and transfer to a squeezer.

Tangerine Gel

  • 400g concentrated Tangerine Juice
  • 8g Agar Agar
  1. Sieve the tangerine juice and mix with the agar agar in a pot. Bring to a boiling point then boil it for 30 seconds always stirring with a whisk.
  2. Transfer to a small metal tray and put it in the fridge until is solid.
  3. Blend it using a blender until it becomes a smooth and shiny gel. Transfer to a squeezer and keep it in the fridge.

Tangerine Concentrate

  • 500g Tangerine Juice
  • A pinch of Ascorbic Acid
  • 0,1g Xantham Gum

Add a pinch of ascorbic acid and the xantham gum into the tangerine juice. Blend it with a hand blender but avoid to create too much air. Sieve it. Transfer to a squeezer and keep in the fridge.

to plate:

  1. Before serving, marinate the carrots in the vinaigrette for 5 minutes. Line them up over a tray with kitchen paper to absorb the excess of vinaigrette.
  2. Plate the carrots in a small rounded plate creating a shape of an “U”.
  3. In the middle of the carrots, pipe the tangerine gel.
  4. Put some drops of cardamom oil on top of the carrots.
  5. Put the tangerine concentrated in a small jar.
  6. At the table, pour the tangerine juice into the plate with the carrots.

quantity per person:

  • 30g Carrots Julienne
  • 25g Tangerine concentrated


For the tangerine concentrated, the same jar can be used for more than one person.

About Author

Isabella Poti was born in Rome, and has furthered her pastry skills with experiences with chef Cloude Bosi in London and the Basquechef Paco Torreblancas.