Recipe courtesy of Eric Greenspan
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Total:
1 hr 1 min
Prep:
1 hr
Cook:
1 min
Yield:
1 serving
Level:
Easy

Ingredients

For the Carrot Puree:
For The Tartare:
For The Carrot and Garlic Salad:

Directions

For the Carrot Puree:

Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.

For The Tartare:

Mix all ingredients. Refrigerate.

For The Carrot and Garlic Salad:

Preheat a fryer to 325 degrees F.

Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.

For the Pomegranate Ponzu:

Mix all ingredients.

To serve:

Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.

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