Curried Oblique Carrots

Yield

Makes 10 oz.
Curried Oblique Carrots

Ingredients

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

Recipe Preparation

  1. Preheat the fryer to 350°F and a convection oven to 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 2 oz. 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.

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Nutrition Information (per serving)

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