Serves 12
30 min
Twisted Carrot Roses
Recipe GLPR4d4d1eba0b79a7
Elegant and delicate carrot ribbons twisted into rose-like shapes, candied in a light sugar syrup. This sophisticated French-inspired dessert features thin, caramelized carrot strips that curl into beautiful blooms. A show-stopping treat that combines technique with natural sweetness.
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Ingredients
6 Large carrots, at least 1 inch thick and 7 to 8 inches long
8 ounces Water
7 ounces Sugar
¼ teaspoon Diamond Crystal kosher salt (or half the volume if using table salt)
Directions
Peel the carrots completely and trim the ends. Using a vegetable peeler or mandoline slicer, carefully shave the carrots lengthwise into thin ribbons, working the length of each carrot. You should have long, thin strips. Set the carrot ribbons aside on a clean surface.
In a large, shallow saucepan or skillet, combine the water, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 2 to 3 minutes.
Carefully add the carrot ribbons to the boiling syrup in batches, allowing them to cook gently. Work in small batches to avoid crowding the pan. The ribbons should simmer and become tender and translucent, about 8 to 10 minutes per batch.
Using a slotted spoon or fork, remove the cooked carrot ribbons from the syrup and place them on parchment paper or a silicone mat to cool slightly until they are warm but workable, about 2 to 3 minutes.
While the ribbons are still warm and pliable, gently twist and coil each carrot ribbon into a rose shape, allowing the edges to curl naturally. Place each rose on a serving plate or storage container. Allow to cool completely before serving.
