Recipe courtesy of Monterey Salka
Save Recipe Print
Variations on Spring Carrot
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

Directions

Preheat the oven to 450 degrees F.

Separate and reserve the carrot tops. Split half of the carrots lengthwise, toss with oil to coat, and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes.

Slice the remaining carrots into coins and separate by color. Place the carrots by color in three pots, cover with water, add some salt, and divide the galangal, lemongrass and shallot among the pots. Simmer over medium heat until the carrots are soft. Drain and reserve.

In another pot, boil the oats in ample water until tender. Drain well, then mix with the peanuts. Fry the oats and peanuts in 375-degree oil until crunchy, approximately 4 minutes. Drain and season with salt.

Simmer the coconut milk, seaweed, black vinegar and 2 tablespoons of the coconut sugar over medium heat for 10 minutes. Strain and whisk in the soy lecithin. Emulsify with hand blender.

Set aside some carrot-top sprigs for garnish. In a blender, combine the remaining carrot tops with 1/4 cup canola oil and the lime juice. Blend on high for 1 minute. Pass through a fine-mesh strainer, season with salt, and reserve.

Sprinkle the remaining 6 tablespoons coconut sugar over the roasted carrots and brulee with a kitchen torch.

Arrange the bruleed carrots and simmered carrot coins on a serving platter. Drizzle with coconut cream and carrot-top oil. Sprinkle the fried oats and peanuts over the platter and garnish with the reserved carrot-top sprigs.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Carrots and Rutabaga Mash

Recipe courtesy of Robert Irvine

Spring Celebration Carrot Cake

Recipe courtesy of Food Network Kitchen

Peas and Carrots Spring Salad

Recipe courtesy of Rachael Ray

Spring Celebration Carrot Cake

Recipe courtesy of Food Network Kitchen

Rumaki Variations

Recipe courtesy of The Hearty Boys

Spring Chicken with Carrots and Peas

Recipe courtesy of Rachael Ray

Variation: Nut Meringue

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.