Carrot caviar / Pearls
Carrot caviar is a delightful gastronomic creation that mimics the appearance and texture of caviar using carrots. It is a vegan and inventive alternative that adds a burst of flavor and visual appeal to dishes.
Equipment
- Saucepan
- Tall glass or jar for cold oil
- Dropper or pipette
- Slotted spoon
- Bowl of cold water
Ingredients
- 150 g Carrots
- 5 g Agar agar
- 500 ml Vegetable oil Chilled
- 50 ml Vegetable stock
- 2 g Fresh herbs optional
- 3 g Salt
Instructions
Chill that oil like it’s spa day
- Pour neutral oil (canola or sunflower works best) into a tall measuring cup or glass and send it to the fridge for at least 1 hour. This is key! Cold oil helps your caviar form perfect little orbs instead of… gooey blobs.
- 🗨️ “Why the tall glass?” Because your pearls need a deep dive, not a shallow spa bath.
Prep your carrots like a boss
- Peel and chop fresh carrots — no need for perfection, just chunks will do. Add them to a saucepan with water and boil until they’re fork-tender (about 5–7 minutes).
- Add your favorite herbs (think: a touch of thyme or parsley), a pinch of salt, and simmer gently to intensify flavor.
- Strain and let them cool. This is the perfect time to pretend you’re filming a cooking show.
Juice it like you mean it
- Blend the softened carrots with a bit of water or veggie stock until smooth. Strain through a fine sieve or cheesecloth to get that silky carrot nectar. Keep that juice — it’s liquid gold now.
- 💡 Pro Tip: For extra depth of flavor, mix the carrot juice with a little reduced veggie stock before cooking.
Simmer & season
- Pour 100 ml of the sieved carrot juice into a pan. Add your favorite herbs (think: a touch of thyme or parsley), a pinch of salt, and simmer gently to intensify flavor.
- Now whisk in 5 grams of agar agar powder and simmer for 1 minute, stirring constantly.
- ⚠️ Don’t walk away! Agar sets fast. Blink and you’ll have carrot jelly instead of carrot pearls.
Drop it like it’s hot... into cold oil
- Remove your cold oil from the fridge. Fill a syringe or dropper (without the needle, of course!) with the hot carrot mixture and gently drop it into the cold oil one drop at a time.
- Voila! Each droplet should magically transform into a tiny pearl of carrot caviar.
- 🧪 Science moment: This is reverse spherification using agar agar. Fancy, huh?
Chill & collect
- Let the pearls rest in the oil for 2–3 minutes to fully set. Then, scoop them out with a slotted spoon and rinse in cold water to remove any excess oil.
- Store them in cold water in the fridge for up to 48 hours — if you can resist eating them all before then!
Notes
-
Chill the oil well
Refrigerate the oil for at least 1 hour. It needs to be cold cold, not “just cool.” This ensures perfect pearl formation. -
Use a tall container for the oil
A deep glass or measuring cup gives the droplets enough distance to form nice, round spheres as they fall. -
Blend and strain like a pro
The carrot juice must be smooth and fine. Use a sieve or cheesecloth to avoid pulp — it messes with the pearl game. -
Measure the juice carefully
After reduction, ensure you have exactly 100 ml of carrot juice for accurate agar-to-liquid ratio. -
Use the right agar amount
5 grams of agar agar per 100 ml liquid works beautifully for firm yet delicate pearls. -
Don’t overcook the agar mix
Boil the mixture gently for no more than 1 minute. Agar activates quickly and can gel too soon if overcooked. -
Work fast once it’s hot
Agar sets rapidly at room temp. Load your dropper or syringe and start forming pearls right away. -
Let the pearls sit in oil for a few minutes
Give them 2–3 minutes to firm up before straining. Patience = perfection. -
Rinse the pearls
After straining, rinse gently in cold water to remove excess oil and improve texture. -
Store properly
Keep your carrot pearls in a bowl of cold water in the fridge. They’ll stay fresh for up to 2 days. - Fridge: Keep pearls in the fridge in a container of cold water for up to 48 hours.
- Don’t freeze. Freezing will cause the pearls to break down.