Rezept Lars Middendorf

For 4 people


Carrot smothered in cumin-butter

Sauce of yellow carrot, Kimchi Sud and whey

  •  200 g Yellow carrot
  •  200 g Kimchi Sud
  • 100 g Whey
  • 1 shallot
  • 30 g butter
  • Salt
  • 100 g chicken stock
  • 20 g Ginger
  • Sesame oil

Purple carrot – red currant jelly:

Goat cheese Lovage mousse:

  • 250 g Fresh goat cheese
  • 250 g whipped cream
  • 100 g Lovage
  • 2 Egg white
  • 2 Sheets of gelatine
  • 1 Lemon

Smokey onion powder mix

  • 3 Onions
  • 20 g Cumin

Recipe by Lars Middendorf

“To me, a dish with vegetables is much more of a challenge than a dish with meat. Because it calls for more of my creativity and technique”, says Lars Middendorf, winner of the Sous Fresh Chefs Inspirations Award 2015.

With this beautiful composition where vegetables play the lead role, Lars Middendorf won the Grand Prize. Be inspired!

We hope you enjoy cooking!


Carrot smothered in cumin butter

  1. Wash and scrub the carrot, brown butter in the pan, add carrots and “braise” approx. 1 hour, constantly pouring butter over so that the carrots do not burn.
  2. After 30 minutes, add 10 g braised cumin and cook some more.
  3. Wash chicken skins, grind 10 g salt and 10 g cumin in a mortar into ground cumin salt, put the chicken skins on a plate with baking paper and season with the cumin salt, place baking paper over it, weighing it down with an extra baking tray and cook in the oven for approx. 20-30 minutes, at 130 °C.
  4. Before serving, remove the carrots from the butter, scrape the cumin off, cut in halves and fry the cut sides in fresh butter, let them drain on paper towels and season with salt.
  5. Place the chicken skins over and serve.

Sauce of yellow carrot, Kimchi Sud and whey:

  1. Peel and wash the yellow carrot.
  2. Cut the carrots into cubes (1x1cm) and peel and cut the shallots into cubes.
  3. Slowly cook the shallot cubes in sesame oil, caramelize lightly with brown sugar, pour the whey on top, add yellow carrots and ginger.
  4. Add chicken stock and kimchisud, boil and add salt to taste.
  5. Cook for about 40 minutes until the carrots are very soft and the kimchisud has boiled down.
  6. Strain carrot through a sieve.
  7. Mix the carrots in the Thermomixer, along with the kimchisud and cold butter, into a powerful sauce.
  8. Season with salt and, if necessary, add some fresh kimchisud, this will create a slightly sweet and spicy sauce. Set aside in a pot, reheat before serving and serve.

Purple carrot – red currant jelly:

  1. Wash and peel the purple carrots.
  2. Clean the redcurrents .
  3. First mash the currents, now add the carrots.
  4. Sieve the juices through a cloth.
  5. Season with salt, pour 200 g in a pan and add the vegetarian gelatin.
  6. Bring to the boil and drain immediately on a flat plate.
  7. Distribute properly so that a smooth layer of jelly is formed, let it cool in the refrigerator.
  8. To serve, divide using a spatula, spray the goat cheese Lovage mousse on top and roll up into a long role.
  9. Garnish with fresh yarrow.

Goat cheese – Lovage mousse:

  1. Cook 100 g whipped cream with the lovage leaves, let it draw for 5 minutes.
  2. Remove the Lovage leaves and add the soaked gelatin sheets to the still warm cream.
  3. Once the cream has cooled down, mix it smoothly with the goat cheese and season to taste.
  4. Beat the egg white in a bowl with a little salt.
  5. Beat the remaining whipped cream in a bowl (yogurt thickness). Carefully add the egg white first, followed by the whipped cream, to the now slightly sharpened cheese.  Possibly freshen up with lemon juice.
  6. Place in a pastry bag and keep cold.
  7. To serve, spray on the jelly and roll up.

Smokey Onion Powder Mix:

  1. Place the onions in glowing (not burning) charcoal, cover and leave for 10 hours.
  2. Remove the onions from the ashes and peel. Cut the onions and dry out in a dehydrator.
  3. Grind the dried onions in the Thermomix.
  4. Season to taste with roasted and lightly braised cumin.
  5. Pour in a glass and serve when ready.

Dressing and preparing:

  1. Before serving, pour the hot kimchi sauce in the middle, 2.5 tbsp, and smooth it out with a spoon.
  2. Place roll stuffed with goat cheese and Lovage mousse on the pate.
  3. Prepare the seared cumin carrots and cover with the kimchi-carrot.
  4. Place the crunchy chicken skins over the carrots.
  5. Dress the chicken skins with some fine Lovage and flowers.
  6. Straw some Smokey Onion Powder Mix on the jelly-roll and garnish with a few Marigold petals.