Carrots – Oranges – Mousse, Turnips – Apple – Cream and Caramelized Potato Chips

Carrot – Orange – Mousse

1. Clean the carrots and cut into small pieces. Peel and finely chop the ginger. Melt the butter in a saucepan. Sweat the carrots and ginger a little. Squeeze the orange. Add orange juice and vegetable stock to the saucepan. Bring to the boil and cook until soft in about 20 minutes. Take off the stove.
2. Soak gelatine in cold water. Puree the carrots. Season with pepper. Dissolve the gelatine and stir into the carrots.
3. Whip the cream with cinnamon until stiff. When the mixture starts to gel, fold in carefully. Cover and chill for about 2 hours.

Swede – apple – cream

1. Peel the turnip and cut into cubes. Peel the apple, remove the core and cut into small pieces. Ginger peel and finely chop. Sweat everything in butter. Deglaze with vegetable stock. Let simmer gently for about 15 to 20 minutes.
2. Remove from stove. Puree together with the cream. Season to taste with pepper and sugar. Grind the chilli flakes over it and stir in.

caramelized potato chips

1. Peel and wash the potatoes and cut them into very fine slices. Salt a little. Heat oil in a pot. Fry the potato slices in it. Remove and use kitchen paper to remove excess fat.
2. Heat the butter, sugar and cinnamon in a pan. Briefly caramelize the potato chips in it.

Serving

1. Cut off the lobes from the carrot – orange mousse with a damp spoon and arrange on a plate together with the turnip – apple cream and the potato chips.