We have taken the technique of steaming and dehydrating vegetables, which produced the tastiest beet ever, and applied it to carrots and turnips. The turnips sparked the comparison to lychee fruit, and a dish is currently in progress. With the turnips spoken for, we set about working with the carrots. We had two striking colors to work with to highlight one another. We aligned the carrots in alternating directions and flattened them into a pavé. The sticky and chewy nature of the vegetables held them together and allowed us to trim uniform tiles. We seasoned the carrots with lemon oil, smoked Maldon salt, and grains of paradise. We topped the carrots with a warmed liquid center egg, which was both smoked and stained.
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