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 ...
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