OVEN-ROASTED SPICED CARROT WITH CASHEW PESTO AND NOILLY PRAT PEAR BROTH BY DANIEL GOTTSCHLICH

Ingredients for 4 people

• 4 medium or 8 small carrots
• 300 ml Noilly Prat Original Dry
• 1 tsp whole anise seeds
• 10 whole cloves
• 5 whole bay leaves
• 180 g unsalted cashew nuts
• 30 g Parmesan cheese
• 2 lemons
• 200 ml pear juice
• 1 tsp honey
• 30 g butter
• 1 fresh pear
• 1 small bunch of chives
• 110 ml sunflower oil
• A pinch of Piment d’Espelette (alternatively cayenne pepper or mild chili powder)
• Salt and pepper
• 1 tbsp cornstarch

Recipe

1. Spiced Carrots:
   Wash the carrots thoroughly with the skin on, drain, and cut diagonally into wedges about 2–3 cm in size. Grind the spices finely in a mortar and mix with the oil. Rub the carrots with the spiced oil and roast on a baking tray in a preheated oven at 200°C (fan) for about 20–25 minutes until nicely browned on the outside. Season with salt, pepper, Piment d’Espelette, and the zest of half a lemon.
2. Cashew Pesto:
   Roast the cashew nuts in the oven at 200°C for about 10 minutes and let them cool. Coarsely blend with 90 ml sunflower oil, then add grated Parmesan, salt, pepper, and the zest of half a lemon. Blend briefly again. Finish with a few drops of lemon juice and set aside.
3. Pear Broth:
   In a saucepan, reduce Noilly Prat, pear juice, 4 tbsp lemon juice, and honey to half the volume. Dissolve the cornstarch in 20 ml water and stir into the boiling liquid until slightly thickened – you may not need all the starch. Let simmer gently for 1–2 minutes, then reduce heat to the lowest setting. Gradually whisk in the butter, season with salt, and add the pear cut into 0.5 cm cubes. Let steep gently over low heat.
4. Plating:
   Place a few carrot pieces in the center of a deep plate, spoon some cashew pesto on top, and sprinkle with chopped chives. Decorate with a few whole chive tips. Pour the pear broth around the carrots and serve immediately.