VARIATIONS ON SPRING CARROT

Variations on Spring Carrot image

Provided by Monterey Salka

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 pound tricolor carrots (with tops), scrubbed clean
Canola oil
Kosher salt and freshly ground black pepper
1 galangal root, cut into thirds
1 stalk lemongrass, halved lengthwise and cut into thirds
1 shallot, sliced
1/2 cup steel-cut oats
1/4 cup unsalted peanuts
One 13.5-ounce can coconut milk
3 sheets toasted seaweed
1 teaspoon Chinese black vinegar
8 tablespoons coconut sugar
1 teaspoon soy lecithin
1 lime, juiced

Steps:

Preheat the oven to 450 degrees F.
Separate and reserve the carrot tops. Split half of the carrots lengthwise, toss with oil to coat, and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes.
Slice the remaining carrots into coins and separate by color. Place the carrots by color in three pots, cover with water, add some salt, and divide the galangal, lemongrass and shallot among the pots. Simmer over medium heat until the carrots are soft. Drain and reserve.
In another pot, boil the oats in ample water until tender. Drain well, then mix with the peanuts. Fry the oats and peanuts in 375-degree oil until crunchy, approximately 4 minutes. Drain and season with salt.
Simmer the coconut milk, seaweed, black vinegar and 2 tablespoons of the coconut sugar over medium heat for 10 minutes. Strain and whisk in the soy lecithin. Emulsify with hand blender.
Set aside some carrot-top sprigs for garnish. In a blender, combine the remaining carrot tops with 1/4 cup canola oil and the lime juice. Blend on high for 1 minute. Pass through a fine-mesh strainer, season with salt, and reserve.
Sprinkle the remaining 6 tablespoons coconut sugar over the roasted carrots and brulee with a kitchen torch.
Arrange the bruleed carrots and simmered carrot coins on a serving platter. Drizzle with coconut cream and carrot-top oil. Sprinkle the fried oats and peanuts over the platter and garnish with the reserved carrot-top sprigs.