CARROT CREAM WITH MINT PUREE

Ingredients (2-3 people):
Mint puree:
80 g olive oil
30g fresh or frozen peas
10g mint leaves
a pinch of salt and pepper
carrot cream:
300 ml vegetable stock
3 medium carrots (approx. 250 grams)
200 grams of fresh carrot juice
35 grams of ginger
4 pieces of star anise
1 clove of garlic
2 tablespoons olive oil refined
25g dry martini
Throw mint leaves for 5 seconds into boiling water, then put into ice water and squeeze on a paper towel. Pour boiling water over peas and leave for 5 minutes, drain it off. Blend the blanched leaves of mint, peas, olive oil with spices into a smooth paste.
Peel carrots and ginger. Chop them into small cubes. Throw them into hot oil along with anise. Fry it for about 10 minutes over medium heat. In the last minute of cooking add chopped garlic. Add the vegetable broth and simmer for another 10 minutes. Remove the star anise and pour carrot juice and martini. Bring to the boil again, blend it and add salt and pepper to taste.
Pour the cream into a bowl and top with 3 tablespoons of mint puree. With the tip of a knife combine them with a circular motion to a vortex-shaped form.
Recipe: Mickey Rotten (Michał Gniłka), image: USTA Magazine