Carrot, Leek Recipe

Prepare the Carrot Ginger Panna Cotta

In a saucepan, combine carrots, ginger, and 2 cups of water. Boil until carrots are tender. Blend until smooth. In a separate bowl, sprinkle gelatin over 2 tbs of cold water, let sit for 5 minutes. Heat cream, sugar, and salt in a saucepan. Combine with carrot mixture and gelatin, then add vanilla. Pour into molds and refrigerate until set (about 4 hours).

Make the Cherry Bomb Purée

In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until thickened, about 10 minutes. Blend until smooth and strain if desired. Cool before serving.

Prepare the Vinaigrette

In a blender, combine ground cherries, olive oil, red wine vinegar, honey, and season with salt and pepper. Blend until smooth. Adjust seasoning to taste.

Prepare the Crumble

In a bowl, mix cooked wild rice, cooked sorghum, melted butter, chopped almonds, and salt. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden and crunchy.

Plate the Dish

Spoon the panna cotta onto a plate, top with cherry bomb purée, drizzle with ground cherry vinaigrette, sprinkle with wild rice sorghum crumble, and finish with a dollop of trout roe.