|Green Curry Carrot|
|Carrot, large||1 each|
|Thai Kitchen Green Curry Paste||1/2 cup|
|Carrots, large and diced||2 each|
|Shallot, minced||1 each|
|Garlic cloves, minced||4 each|
|Vegetable stock||1 cup|
|Melted butter||1 tbsp|
|Carrot puree||1/2 cup|
|Self-rising flour||4 tbsp|
|Egg, lightly beaten||1 each|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Seasoned rice wine vinegar||1 cup|
|Rainbow carrots, thin||2 each|
|Oil from carrot puree||1/2 cup|
|Tapioca maltodextrin||1 tbsp|
|Carrot Top Ash|
|Carrot tops||1 bunch|
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Carrot Cake: Whisk batter and place thermal whip and charge.
For the Green Curry Carrot: Rub carrot with Thai Kitchen Green Curry Paste. Vacuum seal and cook sous vide at 185 degrees Fahrenheit for 3 hours.
For the Carrot Puree: Sauté shallot and garlic for 2 minutes. Add diced carrots and sauté for 2 more minutes. Strain oil and reserve for another application. Add in stock and cook down for 15 minutes. Add cream and cook down until carrots are tender and cream has reduced by half or thickened. Puree and add cream/stock 1 tbsp at a time to make smooth. Season to taste.
For the Carrot Pickle: Bring water and vinegar to a boil. Pour over carrots and cover until cooled.
For the Carrot Powder: Whisk in the maltodextrin 1 tbsp at a time until fat turns into a dry powder form. Be sure to season oil before.
For the Carrot Top Ash: Dehydrate and torch. Blitz in a blender, sift and mix with a touch of Club House Sea Salt, French Mediterranean.
For Serving: Place large carrot in the center of a wooden plate. Garnish with carrot puree and fresh carrots.