Recipes

Grilled Carrot, Peanuts, Parsley and Carbonized Lime

Trevor Kunk

Executive Chef

Press

St. Helena
Calif.
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Menu Price: 
$24.00
Food Cost: 
20%
Yield: 
1 serving
Ingredients: 
10
each
Carrots, Medium
2
each
Ginger, Fingers Of, Chopped
3
each
Lemongrass Stalks, Cracked and Chopped
3
tbs
Honey
1 tsp, plus as needed
Salt
1 tsp, plus as needed
Freshly Ground Black Pepper
1
tsp
Cardamom, Ground
1
tsp
Fennel Seed
1
tsp
Coriander Seed
1
each
Lime, Zest Of, Peeled, Pith Removed
3
each
Star Anise
2
each
Cinnamon Sticks
2
c
Water
4
tbs
Peanuts
As needed
Canola Oil
1
each
Parsley, Bunch Of
3 to 4 Oz
Recipe: 
8
Oz
Recipe: 
1
each
Carbonized Lime (See Note)
1

Do not peel carrots or cut off ends; wash well. Cook carrots with ginger, lemongrass, honey, salt, pepper, cardamom, fennel seed, coriander seed, lime zest, star anise, cinnamon sticks and water in a flat pan, covered, for 1 to 3 hours at 350 degrees F, steaming if possible. Carrots should be tender and giving but not mushy. Reserve until needed at room temperature. 

2

Season peanuts with salt, pepper and oil and bake at 350 degrees F until golden brown. Let come to room temperature and then chop. Set aside.

3

To serve, grill cooked carrots. Fry parsley at 300 degrees F until crisp and drain well. Place 3 to 4 ounces carrot purée in center of plate and top with grilled carrots. Heat burnt honey, mix in peanuts and place on top of carrots. Garnish with fried parsley and shave carbonized lime over dish tableside. 

Notes: 
Note: 

For carbonized lime, take skins/leftover meat of lime and place in a 150-degree F oven or dehydrator for 24 hours. When yellowish brown and ugly, turn oven up to 350 degrees F and cook until black, sweet and perfect.

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