Gateaux of Carrots and Gruyere

Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce
By Anton Edelmann
Gateaux of Carrots and Gruyere
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

  • 200 g carrots, grated
  • 40 g unsalted butter, plus more for greasing
  • 100 g potatoes, peeled and roughly chopped
  • 50 g gruyère cheese, grated
  • 1 1/2 eggs, beaten
  • plain flour, for dusting
  • 1 tbsp caster sugar
  • 12 baby carrots
  • 12 baby turnips
  • vegetable stock, to cover
  • 4 sprigs basil

For the sauce

  • 30 g unsalted butter
  • 1 1/2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 small apple
  • 1/2 tsp curry powder
  • pinches saffron
  • 350 ml vegetable stock
  • 3 tbsp double cream or crème fraîche

Tips and Suggestions

the sauce recipe will make about double the quantity needed. Leftover sauce will keep in the fridge for a few days. Thin down with a little stock for a delicious soup.

Method

1. For the gateaux: gently fry the carrot in half the butter for about 4 minutes, to soften.

2. Boil the potatoes in salted water until tender. Drain and pass through a fine sieve to puree. Mix with the carrots, gruyere and eggs. Season with salt and pepper.

3. Butter 4 small cocotte moulds and dust with flour. Fill two-thirds full with the vegetable mixture and cover tightly with cling film. Steam over a pan of boiling water for 20 minutes.

4. Meanwhile, divide the remaining butter and the sugar between 2 small pans. Add the baby carrots to one and the baby turnips to the other. Cook until the butter and sugar has melted and started to glaze the vegetables. Season with salt and pepper and add enough vegetable stock to cover. Simmer until tender. Drain.

5. For the sauce: heat the butter and oil in a saucepan. Add the onion and cook gently until soft and translucent, stirring frequently.

6. Stir in the red pepper, cover and cook for 10 minutes. Add the apple, curry powder and saffron, stir well. Cover and cook for a further 5 minutes.

7. Add 300ml of the stock and bring to the boil. Simmer, covered, for 20 minutes; leave to cool. Puree the sauce in a blender or food processor, then stir in the remaining stock and season with salt and pepper. Reheat and stir in the cream before serving.

8. Unmould a carrot gateau onto each plate. Pour a little warm sauce around it and garnish with the carrots and turnips. Finish with a sprig of basil.

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