Variations On Spring Carrot Recipes

VARIATIONS ON SPRING CARROT

Steps:

• 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.

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON

Steps:

• Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.