Heirloom Carrots Recipe
olive jam | buttermilk aioli | parsnip | carrot top tuille
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Ingredients
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Heirloom Carrots Ingredients
Method
Preparation Directions
- 1
Roasting Heirloom Carrots
Preheat the oven to 400°F (200°C). Toss the heirloom carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 2
Making Buttermilk Aioli
In a bowl, mix the buttermilk, mayonnaise, minced garlic, and a pinch of salt. Adjust seasoning to taste.
- 3
Preparing Parsnip
Boil the sliced parsnip in salted water until soft, about 10 minutes. Drain and blend until smooth. Season with salt and pepper to taste.
- 4
Carrot Top Tuille
Blend the carrot tops with water, flour, and a pinch of salt until smooth. Spread thinly on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-15 minutes until crisp.
- 5
Plating the Dish
On a plate, place a smear of parsnip puree, arrange the roasted heirloom carrots on top, drizzle with olive jam, and add a dollop of buttermilk aioli. Garnish with carrot top tuilles.
