Carrot, Ferment, and Cassava: A Journey Through the Flavors of Paraná
Vegetables are truly essential on my menu. I want them to reflect their best version, always respecting their freshness and origin. The carrot is a perfect example of this, and I am very proud of this recipe, which has become one of the most iconic I have ever made.
This recipe has three key points:
1. Harvest Moon Phase: Carrots are harvested during the waxing moon when they are sweeter and more flavorful.
2. Care in Preparation: We do not peel the carrots; we only wash them carefully to preserve all their nutrients and natural flavor.
3. Steaming Time: We steam them for just 8 to 12 minutes, depending on their size, to ensure they are tender without falling apart.
The farofa that accompanies this recipe is made with cassava flour typical of Paraná, an ingredient that brings a special and authentic touch to the dish. The cassava flour used comes from small local producers who keep this culinary tradition alive. Additionally, the brown sugar used to season the carrots comes from Cerro Azul, a small town in the interior of Paraná, known for the dedicated work of its farmers. Each element of this recipe carries with it a story of dedication and respect for the land and local producers. The cassava flour, typical of Paraná, and the brown sugar from Cerro Azul are perfect examples of this. Both are products from small farmers who are committed to keeping alive the tradition and quality of Paraná’s ingredients.
Carrot, Ferment, and Cassava Recipe
Serves 4 portions
For the seasoning:
• 25 g cumin seeds
• 3 g pink peppercorns
• 14 g brown sugar (from Cerro Azul)
• 18 g garlic, peeled and crushed
• 50 g olive oil
For the carrots:
• 8 carrots with 12 centimeters of their greens attached
For the levain sauce:
• 140 g fresh levain
• 50 g rice vinegar
• 120 g soy sauce
• 120 g water
• 8 g garlic, peeled
• 100 g cold butter, cubed
For the farofa:
• 100 g butter
• 60 g onion, brunoise
• 100 g cassava flour (from Paraná)
• Zest of 2 lemons
• 15 g parsley, chopped
• 15 g cilantro, chopped
To make the seasoning:
Combine all ingredients in a food processor.
To prepare the carrots:
Wash the carrots and steam them for 8 to 12 minutes until tender. While still hot, season with the prepared seasoning. Let cool and set aside.
To make the levain sauce:
In a blender, mix the levain, rice vinegar, soy sauce, water, and garlic. Blend until smooth. Heat in a saucepan over medium heat. Add the butter cubes one by one, whisking to emulsify. Set aside.
To prepare the farofa:
In a pan, melt the butter and sauté the onion until soft. Add the cassava flour and stir until golden. Remove from heat and mix in the lemon zest, parsley, and cilantro.
Assembly:
Serve the seasoned carrots with the levain sauce and cassava farofa on top.
