Recipe with carrot & sea buckthorn berries with turmeric, lemon, marigold and kumquats. By Lieven Lootens from 't Aards Paradijs.

Chef Lieven Lootens offers an experience that lives up to the name of his restaurant. In picturesque Merendree, a stone’s throw from Ghent (Belgium), you are immersed in an idyllic world where the bounty of nature, authentic beauty, and enchanting creativity flourish. A paradise for the senses created from what the earth provides.

Photo credits : Wim Demessemaekers

Carrot & sea buckthorn berries with turmeric, lemon, marigold and kumquats.

For the carrots 

  • 4 carrots
  • 2 tbsp grapeseed oil
  • 1 piece of fresh ginger 

For the sambal mayonnaise

  • 150 ml rapeseed oil
  • 5 tbsp plant-based egg yolk
  • 1 tsp sambal oelek
  • 1 tbsp sushi vinegar
  • Salt and pepper 

For the sea buckthorn berry glaze

  • 100 ml juice of sea buckthorn berries
  • 1 tbsp syrup of candied orange peel
  • 100 ml water 
  • 2 tsp arrowroot or kuzu 

For the calamansi mousseline 

  • 3 tbsp plant-based egg yolk
  • 50 ml calamansi vinegar
  • 50 ml white wine
  • 50 ml mandarin juice
  • 1 tbsp syrup of candied orange peel
  • 5 tbsp plant-based clarified butter 

For the garnish

  • 1 fresh turmeric root
  • 10 dried eucalyptus leaves
  • 20 kumquats
  • 20 Tagetes tenuifolia ‘Lemon Gem’ flowers
  • 20 small sprigs of Tagetes tenuifolia ‘Lemon Gem’
  • 20 sea buckthorn berries from the freezer (fresh berries are only available in autumn
  • 1 tbsp candied orange peel syrup

The carrots 

  1. Peel the carrots and place in a vacuum-seal bag with two spoonfuls of grapeseed oil and a few slices of fresh ginger. Seal the bag and cook the carrots in the steamer for 5 minutes at 100°C. 

The sambal mayonnaise 

  1. Make a mayonnaise with the egg yolks and rapeseed oil and a little salt and pepper. 
  2. At the end, stir in the sambal oelek and a tablespoon of sushi vinegar.

The sea buckthorn berry glaze 

  1. Dissolve the arrowroot in cold water and stir over a gentle heat until it thickens. 
  2. Then pour in the sea buckthorn berry juice and syrup and stir everything together until hot

The calamansi mousseline 

  1. Whisk the yolks with the vinegar, white wine, mandarin juice and the syrup until thick and frothy. 
  2. Remove from the heat and gently stir in the melted butter. 

The garnish 

  1. Briefly place the turmeric root in a pan on the grill, cover and smoke with a few eucalyptus leaves. 
  2. Warm the sea buckthorn berries in the pan with a spoonful of syrup. 
  3. Garnish with slices of kumquat, sea buckthorn berries and the Tagetes flowers and leaves.