The dish evolved as we assembled components. We started with "barrel" aged carrot juice. We used fresh carrot juice, the Sonicprep homogenizer and some charred wood chips to impart a toasty aged flavor onto the juice. With the aged carrot juice on hand we had a number of ideas to pursue and took the one closest at hand, cooking carrots. We cooked the carrots whole and unpeeled sous vide in the aged carrot juice with some salted butter at 85°C for 1.5 hours. Once the carrots were cooked we cooled them down and then cut them into an oblique shape. We used the Sonicprep again, this time to homogenize the carrot juice and the butter. To stabilize the emulsion we added 0.5% gum arabic and 0.1% xanthan gum to the mixture which we poured over the cut carrots. The addition of some rosemary sprigs gently infuse the broth and the carrots with a piney aroma.
To make the dish we heated the carrot stew and quickly cooked our cocoa-cayenne noodles. The noodles were tossed with the carrot stew and cooked together. We finished the dish with some mustard greens and some Gabietou cheese.