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Carrot Tartare Recipe

Inspired by Chaval

Time45m

Serves4

Barley miso, caper, green romesco, house crackers

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Ingredients

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Main Ingredients

4 medium Carrots

2 tbs Barley Miso

1 tbs Capers

2 tbs Fresh parsley

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

to taste white, green, and black pepper

Green Romesco

1 cup Fresh Basil

1 tbs Pine nuts

1 clove Garlic

3 tbs olive oil

1 tbs White Vinegar

to taste Celtic sea salt

House Crackers

1 cup 00 bread flour

2 tbs olive oil

1 tbs Water

1 tsp Celtic sea salt

Method

Preparing the Carrot Tartare

1

Prepare the Carrots

Peel the carrots and finely dice them. Place the diced carrots in a mixing bowl.

2

Mix the Ingredients

Add barley miso, capers, parsley, olive oil, lemon juice, salt, and pepper to the diced carrots. Mix well until all ingredients are well combined. Set aside to marinate for 15 minutes.

Making the Green Romesco

3

Blend the Romesco

In a food processor, combine fresh basil, pine nuts, garlic, olive oil, white vinegar, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Baking the Crackers

4

Prepare the Dough

In a bowl, mix all-purpose flour, olive oil, water, and salt until a dough forms. Knead briefly until smooth.

5

Roll and Bake

Roll out the dough to a thin layer and cut it into desired shapes. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until golden.

Assembly

6

Plate the Tartare

Spoon the carrot tartare mixture onto a serving plate. Drizzle with green romesco sauce and serve with house crackers on the side.