Joues de Boeuf Braises et Puree de Carotte
This carrot puree is based on a French dish called ‘Vichy carrots’, named after the French town of Vichy. This town was famous for its carbonated water, which was traditionally used in this dish to soften the carrots and accentuate their flavour. For best results, marinate the beef cheeks overnight so that they really take on all the flavours.
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Manu’s French Bistro: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern
