Recipe for: Carpaccio of young carrots with tarragon oil - photo 1
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Recipe for: Carpaccio of young carrots with tarragon oil

I'm not hungry Appetizers 45 min Medium 0 views ~13.71 PLN * - (0)
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Description

Delicate carrot carpaccio is a light, spring-summer appetizer where the sweetness of fresh carrots meets the aromatic green tarragon in the form of homemade oil. The dish originates from modern vegetable cuisine and works well as a refreshing starter for summer parties, grilling gatherings, and elegant lunches. The carrots are served thin as paper, slightly softened with citric acid and drizzled with golden tarragon oil; optional additions — crumbled goat cheese and crunchy walnuts — add creaminess and texture. Visually, the carpaccio consists of neatly arranged, glossy slices in bright orange tones with green herb accents and a nutty sprinkle. Serve chilled, preferably with a light white wine or as a side to grilled fish.

Ingredients Used

Ingredients (8)

Servings:
4
  • Carrot 7.5 pcs (~600 g)
  • Rapeseed oil 100 g
  • Tarragon 30 g
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Ser kozi 80 g
  • Walnuts 40 g
💰 Estimated dish cost: ~13.71 PLN (3.43 PLN/serving)
* Prices missing for some ingredients

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Preparation steps

Preparation of tarragon oil

1

Wash the tarragon under cold water and dry it very thoroughly with a clean cloth or in a salad spinner — moisture will cause the oil to splatter. Tear off the larger stems and use the leaves. In a small saucepan, place the rapeseed oil and half of the tarragon leaves (keep the rest for garnish). Heat on the lowest heat until the oil is hot but not boiling — temperature around 60°C; if you don't have a thermometer, the oil should be noticeably warm and gentle bubbles should form when touching with a spoon, but it must not smoke. Remove the saucepan from the heat and add the remaining tarragon leaves, cover, and let sit for 25–30 minutes to allow the flavor to infuse into the oil.

Ingredients: Rapeseed oil, tarragon
Use a small stainless steel saucepan and a kitchen thermometer if you have one. Do not let the oil reach boiling point — too high a temperature will burn the tarragon and give it a bitter taste. If the oil starts to smoke, discard it and start over.
2

After 25–30 minutes, strain the oil through a fine sieve lined with cheesecloth or a paper filter into a clean jar. Gently squeeze the leaves to release all the aroma. Set the jar with the oil aside to cool and store in a cool place until use.

Ingredients: Rapeseed oil, tarragon
Use a fine sieve or cheesecloth to remove all small pieces of herbs. For storage, a dark jar or bottle is best; the oil can be prepared up to 3 days in advance and kept in the refrigerator.

Preparing the carrots

3

Wash the carrot thoroughly under running water with a vegetable brush. Peel the skin thinly with a peeler to retain as much flesh and color as possible. Cut off the ends. If the carrot is very thin, peeling may not be necessary — just remove any earthy parts.

Ingredients: Carrot
Use a vegetable peeler; if the carrot has thick fibers, cut it into smaller pieces to make it easier to slice. Do not peel too thickly to avoid losing sweetness.
4

Slice the carrot into very thin, paper-like slices. The quickest way: use a mandoline set to the thinnest setting and slide the carrot along the blade, holding the end with a handle or protective glove. If you don't have a mandoline: place the carrot on a cutting board, hold one end, and slice it diagonally into very thin slices (about 1–2 mm) with a sharp knife. The goal is to achieve even, transparent slices.

Ingredients: Carrot
A mandoline is the fastest; use a guard with the blade. When cutting with a knife, work slowly and make thin slices. Beginners can first cut the carrot lengthwise into thin ribbons using a peeler and then slice it thinly.

Marinating

5

In a large bowl, mix the juice of half a lemon (squeeze into the bowl), 1/2 teaspoon of salt (about 1 pinch more if needed), and 1 pinch of freshly ground pepper. Add 2 tablespoons of tarragon oil (about 30 ml) and mix. Gently toss in the carrot slices and use two spoons or your hands (if clean) to mix, ensuring each slice is coated with the marinade. Let it sit for 8–10 minutes — the carrots will soften slightly and absorb the flavor.

Ingredients: Carrot, Lemon, Rapeseed oil, Salt, Black pepper, tarragon
Use a large, wide bowl and silicone spatulas for mixing. If the carrot is still too hard after 10 minutes, leave it for an additional 5–10 minutes, but no longer than 20, to avoid it becoming mushy.

Assembly and serving

6

On a large, flat plate, arrange the slices of carrot alternately, slightly overlapping them to create an even circle or row. Drizzle with a teaspoon of homemade tarragon oil, add a few drops of fresh lemon juice, and season lightly with salt and freshly ground pepper to taste. If you are using optional toppings: crumble goat cheese thinly with your fingers and distribute it evenly, sprinkle with finely chopped, lightly toasted walnuts. Garnish with a few fresh tarragon leaves and a bit of lemon zest (grated with a microplane).

Ingredients: Carrot, Rapeseed oil, tarragon, Lemon, Salt, Black pepper, Ser kozi
Use a large, flat plate for presentation. For serving, small salad tongs or two spoons work best. Additionally, you can add more tarragon oil on the side for dipping.

Additional tips

7

Serve the carpaccio chilled or at room temperature – if prepared in advance, keep it in the fridge for a maximum of 2 hours after assembling (longer and the carrot will become too soft). Before serving, take it out of the fridge 10–15 minutes beforehand so that the oil regains its liquid consistency.

Ingredients: Carrot, Rapeseed oil
For cooling, use a plate covered with plastic wrap; do not drizzle the dish too generously with oil before long cooling to avoid making it soggy.

Fun Fact

💡

Tarragon has been used for centuries in French cuisine as an aromatic herb for sauces and vinegars; the combination of aromatic tarragon with simple vegetables is a modern reference to the infusion techniques used by chefs.

Best for

letnie przyjęcie grill i garden party elegancki lunch

Tips

🍽️ Serving

Serve the carpaccio as an appetizer on a large, flat plate. Accompany it with a slice of crispy baguette or crackers; it pairs well with a light white wine (sauvignon blanc) or chilled prosecco. If goat cheese is used, serve a small amount on the side for guests.

🥡 Storage

Store tarragon oil in a tightly sealed bottle in the refrigerator for up to 5 days; before use, warm it to room temperature. It is best to consume the prepared carpaccio immediately; store it in the refrigerator for a maximum of 24 hours (due to the softening of the carrots and moisture). Store the nuts separately to keep them crunchy.

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