Salt-Roasted Heirloom Carrots with...Salt-Roasted Heirloom Carrots with Smoked Cashew Crema and Pistachio Dukkah

An elevated exploration of the humble carrot, balancing smoky, earthy, and bright citrus notes with a sophisticated textural contrast of toasted nuts and silken cream.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 425°F (220°C). Thoroughly wash the carrots, reserving the green tops for the chimichurri. Trim the carrots, leaving an inch of the stem for aesthetics.

2. 02

   Toss the carrots with 2 tablespoons of olive oil, maple syrup, and a generous pinch of salt. Roast on a parchment-lined tray for 25-30 minutes until tender and slightly charred at the edges.

3. 03

   To make the Smoked Cashew Crema: Blend the soaked cashews, lemon juice, liquid smoke, and 1/4 cup of water in a high-speed blender until completely smooth. Season with salt and set aside in a squeeze bottle.

4. 04

   To make the Pistachio Dukkah: In a dry pan, toast the cumin and coriander seeds until fragrant. Crush them coarsely in a mortar and pestle. Finely chop the pistachios and mix with the seeds and sesame seeds.

5. 05

   For the Carrot Top Chimichurri: Finely mince 1 cup of the reserved carrot tops. Combine with the sherry vinegar and remaining olive oil. Season with salt to taste.

6. 06

   Plating: Spread a generous 'swoosh' of the Smoked Cashew Crema across each plate. Arrange the warm roasted carrots over the cream. Drizzle with the Carrot Top Chimichurri and finish with a heavy dusting of the Pistachio Dukkah and Maldon salt.