Proceedings

Finely chop the shallot. Brown the shallots with a little oil and the thyme in a saucepan. Season with salt and pepper. Once browned, add the diced carrots, brown and then cover with water or vegetable stock and add the saffron and cream. Cook over low heat for 15-20 min. Blend and strain through a fine-mesh strainer. Season with salt and pepper. Bring salted water to a boil and boil two carrots for 4-5 min, drain and brush with honey. Meanwhile cooking the cream of carrots, in a nonstick skillet heat a drizzle of oil and cook the Eat Pink paprika Tagliata for 10/12 min, taking care to turn the product halfway through cooking. Add the boiled carrots to the pan cooking the tagliata and brown on all sides.Plate by arranging the tagliata, cream of carrot and glazed carrot.