Plant Potenital: Ana Paulina - Carrot Cravings & Turmeric Tales
TURMERIC & CARROT
In this series, we spotlight the boundless potential of a single ingredient.
By Ana Paulina
Chef: Ana Paulina
Instagram: @artep33, @boulencpan, @suculenta_oax
Job Description: Chef and founder of Boulenc. Owner of Suculenta.
Cooking Aesthetic in 3 Words: Seasonal, structured, visual
Favorite Savory Ingredient: Laurel, black pepper, and chili
Favorite Sweet Ingredient: Figs, mango, and guava
Food philosophy: Respect the ingredient and its origin. Do not alter too much of the flavor so it maintains pure.
Beauty Mantra: Practice self love every day. Exercise, do a face mask, and get enough sleep.
CARROT CRAVINGS AND TURMERIC TALES
I find the carrot extremely versatile, especially when we talk about fermentation. It keeps its crunchiness and color, which I love. I chose turmeric because it is produced organically in Oaxaca, Mexico. The health benefits are amazing and the color I love to use to make recipes look more alive, like pickles or in this case, the curtido.
Slice every ingredient thin. Chop the garlic very small. Mix the salt and water in a different jar. Mix all the solid ingredients and massage them until you can squeeze water out. Use gloves so you don't get chills on your hands. Put everything pressed on a fermenting pot or glass jar. Cover it with the salty brine from before. Ferment for 5 to 7 days.