A Scent Of Hay

Every now and then, we spent a few days in a small village to visit our grandparents. With over 90 years on the clock, they still grow a lot of food themselves and taught us a lot about gardening. Besides a few chicken, they also have a few rabbits, which they feed with all their veggie greens and tasty hay from their meadows. So after the gras has grown to a certain size, grandpa will cut it off and leave it to dry in the sun. The smell of fresh hay is so synonymous for summer and made me think about this recipe.

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I wanted to preserve this aroma in a simple dish without any complicated cooking. In order to increase the taste, I first had to roast it to be strong enough. I wanted to extract the hay aroma into different textures and went with a hay cooked carrot and a creamy hay sauce. Both based on toasted hay yet one to support the sweet taste of the carrots without altering it and the other to gently coat the tongue with thick cream.

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This light summer dish is a beautiful way to start a meal or to combine it with other ingredients. I really liked the intense taste of the carrots which were kind of dehydrated, while being cooked on the hay. The coating of hazelnut oil and greens of carrots gave it a stronger taste, which was a beautiful match with the creamy hay sauce. Some acidity of an apple broke up the flavors and made this dish nicely balanced.

Are you searching for more light and healthy summer recipes? You will also love my Courgettes with Curry or my fruity Cucumber Salad!

Carrot & Hay

For 2 Persons

Hay Carrots

3 Carrots
40 g Hay
1 Tbsp Hazelnut Oil
5 Stems Carrot Green
Salt to flavor

Put the hay in a pot and toast it in the oven at 180°C until it gained some color. You can of course toast the hay for the sauce with it as well. Meanwhile peel the carrot and keep the peels for the sauce. Cut off the ends, put them on the toasted hay and put a lid on the pot. Now cook them in the oven at 190°C for 1 hour. If you rather want them to be really soft, give them 15 minutes more time in the oven. Put the carrots on a plate and toss them in the hazelnut oil. Afterwards chop the carrot greens and roll the oil covered carrots inside the greens. Cut them in various sizes and you are ready to serve them.

Hay Sauce

20 g Hay
Carrot Peels
1/2 Onion
250 g Cream
Salt to flavor

For the sauce, dice the onion and empty it in a pot together with the carrot peels and the hay. Pour the cream on top and bring it to the boil. Afterwards reduce the heat to the minimum and cover the pot with a lid. Leave it to flavor until the carrots are cooked. Afterwards strain the mix through a fine sieve and flavor it with a little salt. If you like, you can thicken it with a little starch.

Serving

1 Apple
1 Tbsp Hazelnut Oil
1/2 Lemon Peel

Before serving, cut the apple in halves and in very thin slices. Marinate them with hazelnut oil and lemon peel and start plating. First splash the sauce on a plate (in an artistic way) and put the hay carrots on top. Arrange some apples next to the carrots and season with a little maldon salt to finish things up.

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Karotte & Heu

Für 2 Personen

Heu Karotten

3 Karotten
40 g Heu
1 EL Haselnussöl
5 Stiele Karottengrün
Salz nach Geschmack

Das Heu in einen Topf geben und im Ofen bei 180°C toasten bis es Farbe genommen hat. Natürlich kann das Heu für die Soße ebenfalls gleich dazu. Derweilen die Karotten schälen und die Schale für die Soße aufbewahren. Die Enden abschneiden, die Karotten auf das Heu geben und mit einem Deckel verschließen. Nun für 1 Stunde bei 190°C im Ofen garen. Wer die Karotten lieber weicher mag, gibt ihnen noch 15 Minuten mehr Zeit im Ofen. Die Karotten auf einen Teller geben und in dem Haselnussöl wenden. Anschließend das Karottengrün hacken und die Öl benetzten Karotten darin wenden. Nun noch in verschieden große Stücke schneiden und die Heu Karotten sind bereit zum Servieren.

Heu Soße

20 g Heu
Karottenschalen
1/2 Zwiebel
250 g Sahne
Salz nach Geschmack

Für die Soße, die Zwiebel in Würfel schneiden und zusammen mit den Karottenschalen sowie dem getoasteten Heu in einen Topf geben. Die Sahne aufgießen und einmal aufkochen. Dann die Hitze auf ein Minimum reduzieren und mit Deckel solange durchziehen lassen, bis die Heu Karotten fertig sind. Anschließend die Soße durch ein feines Sieb passieren und mit Salz abschmecken. Wer mag, kann die Soße auch noch etwas mit Stärke abbinden.

Servieren

1 Apfel
1 EL Haselnussöl
1/2 Zitronenabrieb

Vor dem Servieren, die Äpfel halbieren und in feine Scheiben schneiden. Nun mit Haselnussöl und Zitronenabrieb marinieren und mit dem Anrichten beginnen. Zuerst die Soße auf den Teller platschen (im künstlerischen Sinne) und die Heu Karotten verteilen. Die Äpfel neben den Karotten anrichten und zuletzt noch mit Maldon Salz würzen.

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