Carrot three ways

Posted by petra08 on September 6, 2019 · 6 Comments 

I was given a challenge to make the humble carrot the star of the dish. I use a lot of carrot for cooking but I almost never make it a center piece.

As soon as I got the challenge I went out to get some carrots and started thinking.

The first thing that came to mind was to roast carrot and the second idea was to pickle some. This formed the base of my carrot dish with carrot three ways. I wanted as much carrot flavor as possible.

I looked through my cupboards and thought that cashew nuts would be a good match to the carrot.

Pickled Carrot Cashew roll

Preparation time 10 minutes

Cooking time 30 mins for pickling, 2 minutes for steaming, 5-10 minutes to assemble

Serves 1

Ingredients

• 1-2 large carrots, as straight as possible, peeled and sliced thin
• ½ dl or 1/4 cup red wine vinegar
• 2 dl water
• 1 tsp salt
• 2 tsp light brown sugar
• Cashew nuts
• Marscapone
• Cottage cheese

Cut the sliced carrot in to even slices.

Whisk water, red wine vinegar, salt and sugar and place the carrot ribbons in the pickling liquid. Set aside for about 30 minutes. Steam the carrot ribbons for 2 minutes and then dry them on household tissue.

Place the cottage cheese in the blender and blend until smooth. Mix with marscapone, ratio approx. 1 part cottage cheese to 2 parts marscapone.

Chop roasted, salted cashew nuts and mix with the cottage cheese and marscapone.

Make a lattice on clingfilm with the carrot ribbons and place the cashew mixture inside. Roll and place in the fridge for 30 minutes to set and firm up.

Cut in half and add carrot miso puree and chopped cashew nuts.

Slow Roast Carrot

Preparation time 5 minutes

Cooking time 2 ½ hours

Oven 120C

Serves 1

Ingredients

• 1 large carrot, peeled and cut in half
• Dried lime
• Sea salt
• Cumin seeds
• Sweet chilli ginger sauce
• Butter
• Chilli flakes
• Sesame seeds

Place the carrot on greaseproof paper and brush it with the sweet chilli ginger sauce.

Sprinkle over the sea salt, chilli flakes, sesame seeds and cumin seeds. Place a little butter on top and roast for 2 ½ hours.

Add carrot miso puree and serve.

Carrot miso puree

Preparation time 5 minutes

Cooking time 10-15 minutes, or until the carrot is soft

Serves 2

Ingredients

• 1 carrot, peeled and cubed, I used the trimmings from the lattice
• ½ tsp white miso paste
• 1 tbsp butter
• 1 pinch of sea salt

Steam the carrot until soft.

Place it in a blender and blend until smooth.

Put the puree through a strainer and let it cool.

To assemble the dish cut the carrot lattice roll in half. Add carrot puree and chopped cashew nuts on top.

Place the roasted carrot next to the carrot roll, add carrot puree and sprinkle over freshly grated parmesan cheese before serving.

I wish I would have made more of everything, a great way to taste the versatile and humble carrot.

I am bringing this to the lovely Angie’s Fiesta Friday! Her co host this week is Ai, Ai Made It For You. Join us for the party and have a look at Ai’s blog, these GF cookies! Oh my!

Filed under Allotment/Veg, Amuse bouche, Carrot, Cheese, Chilli, Cottage cheese, Herbs, Home made produce, Main course, Recipe, Side dish, Starter, Vegetarian · Tagged with carrot dish, cashew nuts, miso carrot puree, Pickle carrot, Pickle carrot and cashew roll, slow roast carrot, sweet chilli ginger carrot