Curried Oblique Carrots

Yield

Makes 283 g.
Curried Oblique Carrots

Ingredients

  • 226 g Fresh Jumbo Carrots 
  • 1½ tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend 
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 57 g Recipe: Carrot and Coconut Bisque Batch
  • 28 g Yogurt Plain Greek 
  • 28 g Recipe: Kale and Almond Pesto

Recipe Preparation

  1. Preheat the fryer to 177°C (350°F) and a convection oven to 204°C (400°F) on high fan. Peel the carrots and reserve the peels to fry for garnish. 
  2. Fry the carrot peels with the baskets removed, turning with a spider (1 minute). 
  3. Remove the peels, allowing the excess oil to drip away before transferring to a half-size sheet tray lined with paper towel. 
  4. Working on a cutting board with a chef's knife, place a carrot facing you horizontally. Remove the tops and discard. 
  5. Hold the carrots with your anchor hand and the knife at a 45-degree angle. Cut and then roll the carrot a quarter turn toward you. Cut, roll; cut, roll—this style of cut will allow the carrots to have the same surface areas and approximately the same uniform cook time. 
  6. Add the carrots to a stainless steel bowl and toss with the oil blend and salt and pepper. 
  7. Add the carrots to a half-size sheet tray lined with parchment and bake in the convection oven for about 8 minutes or until just tender. 
  8. To plate, ladle 57 g of the curried carrot bisque down first, followed by the carrots. Then spoon down the yogurt and the kale pesto. Garnish with fried carrot peels and carrot tops as desired.

 

 

 

 

Nutrition Information (per serving)

Calories: 360
Fat: 26 g
Sodium: 350 mg
Carbohydrates: 31 g
Protein: 7 g