Salt-Crusted Heirloom Carrots with...Salt-Crusted Heirloom Carrots with Smoked Macadamia Crema

Earth-roasted heritage carrots encased in a salt shell, served atop a velvet-textured macadamia-miso emulsion and finished with a vibrant carrot-top chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 200°C (400°F). In a large bowl, combine the coarse sea salt and aquafaba, mixing until it reaches the consistency of wet sand.

2. 02

   On a parchment-lined baking sheet, create a 1cm thick bed of the salt mixture. Lay the washed carrots (with tops removed and reserved) on the salt. Cover the carrots entirely with the remaining salt, pressing firmly to seal.

3. 03

   Bake the carrots for 40-45 minutes. Once finished, let them rest in the crust for 10 minutes to finish steaming in their own juices.

4. 04

   Prepare the crema: Blend the soaked macadamias, miso, lemon juice, liquid smoke, and 50ml of water in a high-speed blender until silky. Pass through a fine-mesh chinois for a professional finish.

5. 05

   Make the herb oil: Blanch the reserved carrot tops in boiling water for 20 seconds, shock in ice water, and squeeze completely dry. Blend with the olive oil on high speed for 2 minutes, then strain through a coffee filter or fine muslin cloth.

6. 06

   To serve, crack the salt crust and gently lift the carrots. Brush away excess salt. Swipe a generous spoonful of macadamia crema across each plate, arrange three carrots per person, drizzle with the emerald carrot-top oil, and garnish with pine nuts and micro-herbs.