Recipes

Roasted Baby Carrots With Mole, Hazelnut, Za’atar, Yogurt

Alex Chang

Chef

Vagabond Restaurant & Bar

Miami
Fla.
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Menu Price: 
$5.00
Food Cost: 
14%
Yield: 
6 servings
Ingredients: 
As needed
Grapeseed Oil
85 g, divided
Baby Carrots
As needed
Butter
As needed
Sherry Vinegar
As needed
Salt
5
g
Hazelnuts
20
g
Recipe: 
1
g
Carrot Tops, Picked, Whole
2
g
Greek Yogurt
1
g
Za'Atar
1

Gently heat a large pan and add grapeseed oil. Add 60 grams baby carrots and gently sear just so they lightly caramelize. Add some butter and continue to cook carrots over low heat, caramelizing them. Make sure pan is not crowded and all carrots are in direct contact with pan so they are caramelizing. This process may take up to 30 to 45 minutes. Season carrots with sherry vinegar and salt.

2

Toast hazelnuts in a 350-degree F oven until golden brown, then crush.

3

Shave remaining baby carrots on a mandoline and hold in ice water. 

4

To serve, lay a spoonful of carrot mole on bottom of plate. Place roasted baby carrots on top of mole. Garnish with shaved carrots, carrot tops and hazelnuts. Place a few spoonfuls of Greek yogurt on top and sprinkle with za'atar

Notes: 
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