Chef-owner Gerard Craft celebrates the humble carrot with this $12 dish.
He vacuum-packs large carrots with a mixture of orange juice, carrot juice and cumin and cooks them sous-vide until they’re tender.
Separately, he roasts baby carrots and makes a slightly sweet carrot cake that he dehydrates until it’s crispy. He crumbles the crispy cake and mixes it with dehydrated espelette pepper.
Craft then plates the sous-vide carrots and roasted carrots with pickled Thumbelina carrots and crumbles the cake-pepper mixture on top. He garnishes the plate with yogurt, dill and fennel pollen along with some of the tops from the baby carrots — “for a little bitterness” — that are tossed in lemon vinaigrette.
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Contact Bret Thorn at bret.thorn@penton.com
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