Soy Baked Carrot
This different and refreshing dish for soy baked carrot with summer flowers was created for Kikkoman by chef Simon Hulstone
- 500g plain flour
- 150g table salt
- 250g egg white
- 75g Kikkoman soy
- 50g thyme
- 50g rosemary
- 4 medium to large carrots, cleaned
- Selection of edible flowers (borage , thyme, sweet cicely, coriander cornflour)
In a blender add all the dough ingredients together and bring to a mass. Pour onto a table and knead until solid. Place in fridge for 2 hours to chill.Ê Once chilled cut in to 8 and roll each piece out thin and long enough to cover a carrot, wrap the carrot tightly, repeat with remaining carrots and place on baking tray, remaining dough will keep in the fridge for 2 weeks.
Place carrots in the oven at 180c for 30-40 minutes and then remove. Allow to cool for 10 minutes and then carefully break open to reveal the carrot, serve either in the dough or out , brushed with melted butter and garnished with the flowers.