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Brothed carrot recipe

Boiled carrot with tarragon from Lovis at the HOtel Wilmina

Sophia Rudolph has put together a wonderful spring dish for us. Your restaurant “Lovis” in Wilmina Hotel in Berlin Charlottenburg stands for “Contemporary German Cuisine” and relies on seasonal and regional products of the highest quality. After her training, including at the Paul Bocuse Institute, Sophie Rudolph worked in the Berlin cult restaurants Rutz and Panama before opening the Lovis Restaurant in 2020. You can enjoy the minimalistically arranged plates with maximum product focus under seemingly floating glass drops that act as lamps to put the food in the right light. We wish all readers a lot of fun cooking and enjoying.

Sophia Rudolph in Lovis
Wilmina in Berlin

Scalded carrot, tarragon and chicken skin crunch

Ingredients for 4 persons

Vegetable jus:

1 piece celeriac

2 large vegetable onions

4 carrots

1 leek

1/2 garlic bulb

2tbsp tomato paste

1 chili pepper

1 bay leaf


2 tbsp neutral OIL

200mL red wine

Wash and clean the vegetables and cut them into walnut-sized pieces. Then sweat in the oil in a large pot with salt over medium heat. Add the tomato paste and bay leaf, deglaze with the red wine, reduce and cover with vegetable stock or water. Let simmer for approx. 2,5 hours. Strain and press the vegetables well through a fine sieve so that they bind the sauce.

Brothed carrot:

4 bunch carrots

Vegetable jus

Wash, clean, peel and salt the carrots. Then cook sous-vide with some vegetable jus at 85 degrees for about 35 minutes. Alternatively, cook in a pot covered with vegetable jus until the carrots are soft.

Tarragon cream:

250mL neutral vegetable oil

1/2 bunch tarragon

1 beaten egg yolk

1 tsp fine mustard

1 / 2 lemon


Heat the oil in a Thermomix to 60°. Roughly chop the washed and dry tarragon and add it to the oil. Blend at 60°C for 3-4 minutes until the oil has a strong green color. Then strain through a very fine sieve or cloth into a cold bowl. Place in a piping bag and let it hang so that the water settles at the bottom. Then chill the oil.

Dissolve the salt in the lemon juice and mix with the mustard and egg yolk. Add the green oil to make a mayonnaise.

Chicken skin:

Chicken skin from 4 legs

Clean the chicken skin, cut it into fine cubes and leave it in a pot over a low temperature until it becomes crispy. Season lightly with salt and drain on a cloth. If necessary, dry in the oven at approx. 60 degrees for the crunch.


Carrot greens


Enjoy your meal!


You can find out more about the Hotel Wilmina here.

Lovi's Restaurant
Sophia Rudolph cooks in the Lovis Restaurant

© Photos: Chris Abatzis and Wilmina


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