Carrot, Sour Curd, Pickled Pine

Pickled Pine 
Place young pine shoots in apple vinegar overnight 

Carrots
Peel carrots and steam until fork-­‐tender. 

Dry carrots in a dehydrator at 60°C for 1½ hours.

While carrots are drying, reduce carrot juice in a saucepan to 175 g and make sour curd and brown butter (see below).

Also while carrots are drying, in a saucepan, reduce buttermilk to 75 g and reserve.

Reserve 75 g of reduced carrot juice for buttermilk sauce.

Warm 100 g of reduced carrot juice in a small saucepan over low heat and emulsify 30 g of butter into the juice.

Add dried carrots and slowly glaze until carrots are shiny.

Hold warm in pan while finishing the buttermilk sauce.

Sour Curd
Heat yogurt in a pot until 85°C.

After it splits, drain off liquid for 1 hour.

Reserve solids (curd) and liquid.

Brown Butter 
Place 100 g butter in small saucepan and cook until golden brown. 

Strain off burnt butter solids and reserve melted butter at room temperature.

Buttermilk Sauce 
Take 75 g of reserved reduced buttermilk and mix with 75 g of reserved reduced carrot juice in a saucepan over low heat. 

When warm, stir in 25 g of brown butter.

Season with 2 g of lemon juice and 8 g of liquid reserved from strained curd.

Adjust with salt to taste.

To Serve
Place 3 warm glazed carrots on each plate. 

Place 25 g of the curd evenly over the carrots.

Place 4 pickled pine shoots on top of carrots.

Garnish with 4 flower petals and 4 leaves.

Spoon as much sauce as you desire next to the carrots.