Ingredients
Roasted Carrots
2 bunches baby carrots
1 bunch thyme
5 garlic cloves
Extra virgin olive oil
Carrot Purée
3 large carrots, peeled and sliced
Carrot juice
Kosher salt, to taste
Pickled Raisins
2C golden raisins
1/2C champagne vinegar
1/2C white wine
1/4C sugar
1T yellow curry powder
Candied Hazelnuts
1C hazelnuts
Water to cover
1C sugar
1C water
Canola oil or other high temperature oil
Directions
Roasted Carrots
Wash the baby carrots with a new sponge. This allows the flavor and nutrients found in the skin to remain. Once clean, place carrots into a braising pan and add just enough water to cover. Season with salt, garlic clove, thyme and olive oil. Simmer covered, on medium heat, until just tender — about 8 to 10 minutes.
Carrot Purée
To achieve a naturally sweet and rich purée, Chef Aaron Meneghelli recommends cooking the carrots in carrot juice. Add sliced carrots to a medium sauce pot, then add carrot juice to just cover the carrots and a pinch of salt. Simmer on medium heat, stirring occasionally, until the liquid is reduced and the carrots are soft. Add the cooked carrots to a blender and begin blending on low speed. As you increase the speed, slowly add in olive oil to emulsify and create a smooth and shiny purée of carrot. Add water if needed to activate the blending.
Pickled Raisins
Place raisins in a heat-resistant container. Bring all other ingredients to a boil and pour over the raisins. Allow to cool to room temperature before covering and storing in the refrigerator. Always keep the pickled
item submerged in its liquid.
Candied Hazelnuts
Add raw nuts and water to a medium-sized pot. Bring to a boil to clean away any impurities. Once you boil, drain away the water and return the nuts to the pot. Add the sugar and water and slowly heat to allow the sugar to dissolve. Once you have the simple syrup formed, this will slowly reduce by 75%, stirring occasionally.
In a separate pot, heat the oil to 325º. Once the nuts and simple syrup
mixture have reduced, strain the nuts from the syrup. Add hazelnuts to the frying oil in small batches, allowing each batch to gain a light golden color before removing and beginning the next batch.
Once cooled, the nuts will be crunchy. Add salt, if desired.
Sprinkle the candied hazelnuts and golden raisins on top of the carrots. Chef Aaron Meneghelli suggests garnishing with fresh watercress. Serves 4-6 as a side dish.