Roasted Carrot Salad

Garlic Yogurt, Orange, Puffed Amaranth, Petite Amaranth Carnival

Chef Andrew Whitcomb of Craft | New York

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Adapted by StarChefs | september 2023

INGREDIENTS

Roasted Carrots:
1 bunch heirloom carrots
Olive oil
Salt
Ground black pepper
3 sprigs thyme
1 head garlic

Garlic Yogurt:
1 cup Greek yogurt
Zest and juice of 1 orange
3 cloves garlic, microplaned
Salt

Puffed Amaranth:
Neutral oil
1 cup amaranth

To Assemble and Serve:
1 orange, supremed
Lemon oil
Shaved raw carrots
Fresh Origins Petite Amaranth Carnival™
Carrot tops

METHOD

For the Roasted Carrots:
Heat oven to 350°F. In a mixing bowl, toss carrots with olive oil, salt, pepper, and thyme. Spread onto a baking sheet with crushed garlic head and cook 20 to 30 minutes, or until fork tender.

For the Garlic Yogurt:
In a mixing bowl, combine all ingredients. Reserve.

For the Puffed Amaranth:
In a saucepan, heat neutral oil to 375°F. Place amaranth in a fine sieve and dip it in the heated oil until it puffs. Immediately transfer to a paper towel-lined plate and season with salt.

To Assemble and Serve:
On a warm serving plate, spread Garlic Yogurt. In a mixing bowl, toss Roasted Carrots with orange supremes, Puffed Amaranth, lemon oil, and shaved raw carrots. Artfully arrange on the serving plate. Garnish with Fresh Origins Petite Amaranth Carnival™ and carrot tops.

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