Roasted Baby Carrots

Roasted Baby Carrots with Pickled Golden Raisins & Candied Hazelnuts

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.

Cellar No. 254 Petite Sirah
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