Charred Carrots

SAVORY

Aug 14

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint

Chef Jeremy Broucek of Bread & Friends | Portland, ME

INGREDIENTS

Vadouvan:
Yield: 372 grams
775 grams minced shallot
130 grams sliced garlic
60 grams minced onion
115 grams minced ginger
25 grams extra virgin olive oil
5 grams sliced curry leaves
105 grams soybeans
20 grams salt
10 grams ground turmeric
10 grams madras curry powder
8 grams ground Aleppo pepper
1 gram ground cayenne
12 grams mustard seeds
2 grams coriander seeds
7 grams ground cumin
7 grams ground coriander
9 grams ground fenugreek
2 grams ground green cardamom
5 cloves, ground
1 gram grated nutmeg

Vadouvan Granola:
Yield: 15 servings
Oil for frying
100 grams quinoa, cooked and dried overnight
Salt
100 grams rolled oats
90 grams puffed rice
10 grams milk powder
100 grams honey
20 grams barley malt syrup
40 grams butter

Curry Oil:
Yield: 3 cups
300 grams sliced shallot
50 grams smashed garlic
60 grams smashed ginger
18 grams salt
700 grams soybean oil
5 grams curry leaves
10 grams ground turmeric
10 grams madras curry powder
12 grams mustard seeds
9 grams coriander seeds, toasted
7 grams cumin seeds, toasted
9 grams fenugreek, toasted
2 grams cardamon, toasted
5 cloves, toasted
1 grams grated nutmeg
8 grams ground Aleppo pepper

Carrots:
Mixture of orange, yellow, and purple carrots, washed
Sliced ginger
Curry leaves
Salt

Lime Vinaigrette:
Yield: 6 servings
150 grams carrot juice
26 grams lime juice
1½ grams salt

Lime Yogurt:
Yield: 2 cups
3 cups yogurt, strained overnight
Lime zest
Salt

To Assemble and Serve:
Mint leaves

METHOD

For the Vadouvan:
Heat dehydrator to 185°F. In a saucepan over medium flame, heat a splash of olive oil. Cook shallots, garlic, onions, and ginger 1 hour, or until moisture has evaporated. Increase heat and continue cooking until alliums are caramelized, stirring constantly. Add olive oil and curry leaves, then stir in remaining ingredients until well combined. Cook until the spices have toasted slightly. Remove from heat and divide mixture into 5 equal portions. Place each portion in between 2 sheets of parchment paper on a sheet tray. Roll out until an even thickness is achieved. Dehydrate mixture 4 hours. Rotate tray, then dehydrate additional 4 hours. Let cool, then refrigerate.

For the Vadouvan Granola:
In a frying pan, heat oil to 325°F. Add cooked quinoa and fry until crispy, stirring often. Transfer to a paper towel-lined plate and let drain. Season with salt, then transfer to a mixing bowl with oats, rice, and milk powder. Set aside. Heat oven to 300°F with a 50 percent fan. In a small saucepan over medium heat, melt butter with honey and barley malt syrup. Once melted, stir in 50 grams ground Vadouvan. Pour wet mixture into the dry mixture. Mix thoroughly. Taste and adjust seasoning with salt. Transfer mixture to a sheet tray and bake until golden brown. Set aside.

For the Curry Oil:
In a saucepan over low heat, add all ingredients. Bring mixture to 180°F, stirring often. Reduce heat and let simmer 15 minutes. Remove from heat and let sit 30 minutes. Strain, bottle, and reserve.

For the Carrots:
Heat the water bath of an immersion circulator to 185°F. In a vacuum bag, add carrots, desired amount of ginger, curry leaves, and Curry Oil. Weigh mixture. Add 1 percent salt by weight of mixture, then seal bag. Cook carrots sous vide 1 hour. Cool over an ice bath and set aside.

For the Lime Vinaigrette:
In a mixing bowl, combine all ingredients. Transfer mixture to an airtight container and refrigerate.

For the Lime Yogurt:
In a mixing bowl, combine yogurt and desired amount of lime zest and salt. Transfer to a piping bag and refrigerate.

To Assemble and Serve:
Prepare and heat a wood-fired grill. Grill 3 Carrots until heated through and charred. Slice Carrots into coins of various widths. Arrange sliced Carrots in a serving bowl. Pour Lime Vinaigrette over the Carrots, letting the Vinaigrette pool in the bottom of the bowl. Drizzle with Curry Oil. Pipe different sized dots of Lime Yogurt onto the Carrots. Finish with clusters of Vadouvan Granola and fresh mint.

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