Take two of each coloured carrots and slice finely with a peeler or a mandolin. Then take the remaining 4 violette carrots and yellow carrots and roast at 180'C for 20 minutes with olive oil and a sprinkle of salt and pepper.
Peel and finely dice the remaining orange carrots. Finely dice the shallots and garlic, and sweat in olive oil for 5 minutes. Then add the carrots and continue cooking for a further 5 minutes. Season and add a splash of water.
Finish by adding the cream and cook until tender. Then blend until smooth.
Marinate the carrot ribbons in oil and lemon juice and zest.
Place the pancetta between two baking trays lined with baking paper and cook in the oven for 8 minutes. Transfer to a sheet of kitchen paper to drain the oil. The pancetta will crisp up as it cools.
Pick the parsley leaves. Dress in oil and season with salt and pepper.
Garnish the plate with swipes of puree, piles of ribbons and roasted carrots. Top with crispy pancetta and parsley leaves.
«When heritage carrots are not in season you can just use regular carrots. »