Carrots

A Recipe From Herons Kitchen

Yields: 4 servings

Executive Chef Steven Greene

Carrots (6”-7” length), Tops Removed & Washed, 16 each
Fresh Carrot Juice, 2 cups
Ginger, Grated, 1Tbsp.
Lemongrass, Sliced, 1Tbsp.
Dried Kaffir Lime Leaves, 4 each
Salt, To Taste

For the Carrots:

Place the carrots into a pressure cooker with 1 ½ cups of water. Cook on the highest PSI setting for six minutes. Quick release the pressure and allow the carrots to cool. Place the carrots into a food dehydrator set at 140F for 5 hours. Remove the carrots, leaving them at room temperature. Combine the carrot juice, ginger, lemongrass and lime leaves in a small sauce pot. Bring the liquid to a simmer. Season the liquid with salt and strain through a fine sieve. Pour the warm liquid over the carrots. Allow the carrots to fully rehydrate.

Raw Almonds, 1 cup
Almond Milk, 1 ½ cups
Salt, To Taste

For the Almond Puree:

Blend the almonds and milk in a vita mix until smooth. Season the puree with salt.

Heavy Cream, 1 quart
Crème Fraiche, 1 pint
Lemons, Juiced, 4 each
Salt, To Taste

For the Crème Fraiche Espuma:

Warm the cream, crème fraiche and lemon juice in a sauce pot. Season the cream with salt. Strain the cream through a fine sieve. Place 300g of the cream into an ISI canister and charge twice.

Bulgur Wheat, ½ cup
Water, 4 cups
Vadouvan Curry, Ground, 2 Tbsp.

For the Curried Bulgur Wheat:

Preheat a conventional oven to 200F. Place the wheat in a pot and cover with the water. Cook the wheat over medium heat until tender, about 30 minutes. Drain the wheat and spread evenly on a silpat. Place the wheat into the oven for 2 hours or until the wheat is crispy. Once the wheat is crispy, place it into a food processor and pulse it with the curry powder. The texture should resemble sand.

Red Grapes, Washed, 1 quart
Sugar, 1 cup
Water, 1 quart

For the Red Grape Raisins:

Preheat a conventional oven to 200F. Pierce one side of each grape with a sewing pin or tooth pick. Dissolve the sugar in the water over medium heat. Place the grapes into the syrup, simmering them for five minutes. Remove the grapes and place on a silpat. Place the grapes into the oven for 30-40 minutes or, just until the grapes shrink by half.

Large Carrots, Washed, 6 each
Olive Oil, For Coating
Neutral Oil, For Frying
Salt, To Taste

For the Carrot Bark:

Preheat a convection oven the 375F. Lightly cover the carrots with the olive oil. Loosely wrap all of the carrots together in aluminum foil. Place the carrots in the oven for about 40 minutes or until tender. Remove the carrots from the aluminum foil and gently peel away the skin of each carrot. Reserve the pulp of the carrots for another use. Place the skins in a food dehydrator set at 140F for 8 hours. Once the skins are dry, fry in neutral oil at 375F. Season each piece with salt, immediately after they are fried.

Rye Berries, 1 cup
Water, 12 cups
Salt, To Taste

For the Rye Berries:

Place the rye berries in a pot and cover with water. Cook the rye berries over medium high heat until they are tender, just about 45 minutes. Drain the water from the rye berries and season the grain with salt.