Roasted Carrots
Courtesy of Chef Mike Licharson from Gather
This preparation has become a signature of the restaurant, beloved for its exciting contrasting flavours.
Ingredients
ROASTED CARROTS
3 carrots
1/3 cup canola oil
BUTTERMILK DRESSING
1 cup butter milk
1 1/2 Tbsp kosher salt
2 lemons zest and juice
5 fresh garlic
1 cup fresh curly parsley
1/2 cup fresh mint
1 cup aioli
SALSA MACHA
20 garlic cloves
3 cups canola oil
1 cup pumpkin seeds
1 cup sunflower seeds
10 whole dried pasilla peppers
1 1/2 cup sesame seeds
2 Tbsp dried oregano
3 Tbsp crushed red chilli flakes
ROASTED KALE
10 kale leaves, stems removed
1 oz of oil
1 tsp kosher salt
2 oz white wine
HOT HONEY
3 cups honey
2 Tbsp chili flakes
3 garlic cloves, finely chopped
Method
ROASTED CARROTS
1. Peel carrots and toss with canola oil and kosher salt.
2. Roast at 300°F for 15 minutes.
3. Turn tray and cook for another 10-15 minutes until tender.
4. Cool at room temp.
5. Cut into 3″-4″ pieces and refrigerate until ready to serve.
BUTTERMILK DRESSING
1. Blend buttermilk, salt, lemon juice and zest with garlic until smooth.
2. Add herbs and blend roughly.
3. Fold in the aioli.
SALSA MACHA
1. Preheat oven to 350°F.
2. Spread garlic and canola evenly into a baking pan.
3. Bake in oven for 1 to 1 1/2 hours until garlic is golden brown and soft.
4. Toast pumpkin seeds, sunflower seeds in the oven until golden.
5. Core the peppers and remove the seeds.
6. On med heat, on the stove, toast sesame seeds, oregano, crushed chilis separately until lightly coloured.
9. Add toasted seeds, spices, and seeded chilis into a large pot.
10. Add hot oil and garlic mixture.
11. Blend with an immersion blender.
ROASTED KALE
1. To a hot pan add oil and kale and mix well.
2. Add salt and mix well.
3. Add white wine, cover with lid and gently shake the pot to wilt the kale.
4. Remove from pot, transfer to a sheet pan and refrigerate.
HOT HONEY
1. Add all ingredients to pot and warm on medium heat.
2. After 10 minutes reduce heat to low and simmer for 1 hour.
3. Strain off garlic and chili flakes and refrigerate.
ASSEMBLY
1. Add 4 Tbsp of buttermilk dressing onto a serving plate or bowl.
2. To a heated pan on medium high heat, add 2 Tbsp of olive oil
and carrots.
3. Once hot and golden brown on all sides transfer to a bowl.
4. Add all the roasted kale, 4 Tbsp of salsa macha, 1oz of hot honey, 2 Tbsp of sherry vinegar and a large pinch of flaky salt and mix gently.
5. Place the mixture on top of buttermilk dressing.
6. Garnish with fresh dill and a drizzle of hot honey .
Yield 1 serving