Charred Heirloom Carrots
With black garlic vinaigrette, honey-toasted nuts and seeds
Ingredients:
Heirloom Carrots
10 mixed color heirloom carrots - peeled, washed, and blanched for 3-5 minutes (best to choose carrots of similar size to allow for even cooking time)
Extra virgin olive oil
Black Garlic Vinaigrette
5 Black garlic peeled cloves from Epicurean Pantry
½ c. Extra virgin olive oil
¼ c. Red wine vinegar
1 tsp. Fresh thyme leaves
1 small shallot, roughly chopped
Salt and pepper to taste
Honey Toasted Nuts and Seeds
4 Tbsp pepita seeds
4 Tbsp sesame seeds
4 Tbsp chopped hazelnuts
2 Tbsp honey
Garnish
Baby bok choy leaves
Chopped Chives
Fresh thyme or edible flowers
Preparation:
Heirloom Carrots
Step 1: Using a hot griddle pan, lightly drizzle with extra virgin olive oil and grill carrots until charred in color
Step 2: Remove from heat and set aside.
Honey Toasted Nuts and Seeds
Step 1: Preheat oven to 320°F
Step 2: In a small bowl, mix nuts and seeds.
Step 3: Line an oven tray with baking paper and evenly spread the nuts and seeds over the paper.
Step 4: Drizzle honey evenly over the nuts and seeds, mix, and bake until lightly golden, approximately 6-8 minutes.
Step 5: Remove the toasted nuts and seeds from the oven and allow to cool. Set aside.
Black Garlic Vinaigrette
Step 1: Place 4 black garlic cloves (1 reserved for garnish) and all other ingredients into a blender and blend on high speed until smooth. Season to taste.
To Serve:
Arrange the charred carrots in the center of a serving plate, layered. Lightly drizzle the black garlic vinaigrette over the carrots. Garnish the plate with clumps of toasted honey nuts and seeds. Garnish with one sliced black garlic clove, baby bok choy leaves, chives, and fresh thyme or edible flowers.
