Roasted carrots, tarragon and feta cream, kumquats

Alizé Grasset
By

An improvised dish after coming back from the union square market in new york. it’s craZy how markets are the main source of inspiration for chefs. the origin of frenchie dishes is mostly an ingredient found at a market. fresh fennel, granny smith, nd celery juices add an amazing freshness.

Ingredients (4 servings)

Roasted Carrots

  • 10 medium carrots, with greens (tops)
  • 10 mediume purple carrots, with greens (tops)
  • 15 g - 0,53 oz (1 tbsp) olive oil
  • Fleur de sel

Carrot Sauce

  • 3 kg - 6lb 10oz orange carrots (or 1l organic carrot juice)
  • 30 g - 1 oz feta cheese
  • 2 tablespoon yogurt
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/4 tablespoon lemon juice

Feta and Tarragon Sauce

  • 200 g - 7 oz feta cheese
  • 20 g - 7 oz fresh tarragon

Sunflower Crumble

  • 1/4 cup sunflower seeds
  • 30 g - 1 oz beetroot
  • 30 g - 1 oz carrot
  • 30 g - 1 oz shallot
  • 4 tablespoon all-purpose flour
  • Vegetable oil for deep frying
  • Olive oil
  • Espelette pepper
  • Salt

Kumquat Puree

  • 100 g - 3,52 oz kumquats
  • 1 1/4 cups simple syrup
  • 3 tablespoon unsalted butter (82% fat)
  • 1 tablespoon lemon juice

FInishing and serving

  • 8 kumquats

Instructions

Step 1: Roasted Carrots

Preheat the oven to 180°C – 355°F (gas mark 4). Wash and dry the carrots. Set aside the prettiest greens. Roll the carrots in the olive oil, lay them on a baking sheet, and season with fleur de sel. Roast for 15–20 minutes, or until they are soft (check with a cake tester)

Step 2: Carrot Sauce

Pass the carrots through a juicer and filter through a conical strainer. Reduce the juice until syrupy and intensely flavored (there should be around 200ml after reduction). Filter again through the conical strainer. Put the reduction into a blender with the feta, yogurt, mustard, and lemon juice, and blend to a sauce with a slightly syrupy consistency.

Step 3: Feta and Tarragon Sauce

Cut the feta into cubes and put into a blender. Blanch the tarragon in a pan of boiling water for 20 seconds, then shock immediately in ice water. Strain the blanching water and set a little aside. Blend the blanched tarragon with the feta, adding a little cold blanching water, until creamy. Refrigerate until the mixture solidifies.

Step 4: Sunflower Crumble

Preheat the oven to 90oC – 195oF. Peel the beet and carrot, then cut into thin rounds. Lay the slices over a baking sheet lined with parchment (baking) paper and dry out in the oven for 2 hours Peel the shallot and cut into thin rounds using a mandoline slicer. Dredge the rounds in the flour and deep– fry in the oil at 170oC – 340oF. Transfer to paper towels and season with salt.

Step 5: Kumquat Puree

Cut off the ends of the kumquats and carefully remove the seeds. Cut the kumquats in half. Blanch the fruit for 10 minutes in 100g – 3.52oz (5 tbsp) simple syrup. Strain the syrup to prevent the kumquats from turning bitter, then repeat the operation two more times. Transfer the blanched kumquats to a blender with the remaining 100g – 3.52oz (5 tbsp) syrup. Puree, then incorporate the butter. Blend until creamy and season with the lemon juice.

Step 6: FInishing and serving

Peel the fresh kumquats and cut into slices. Put a little carrot sauce on a plate. Add the desired amount of feta and tarragon sauce. Make a harmonious but casual arrangement with the carrots on the plate. Sprinkle with crumble and scatter kumquat slices. Add 1 tablespoon kumquat puree and top with the set aside carrot greens.