ROASTED BABY CARROTS WITH CARROT PURÉE, FORBIDDEN COCONUT RICE, HONEY CASHEWS AND CILANTRO

For the relaunch of the newly renamed and reconceived Sur House at Ventana Big Sur, executive chef Paul Corsentino has created an all-new menu inspired by the bounty of stellar sustainable ingredients available on the Central Coast. He has also planted an on-site organic garden where he intends to grow about 10% of the produce used by his kitchen. A multitude of carrots are sure to be included.

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

Roasted Carrots:
4 bunches baby rainbow carrots
¼ cup olive oil
Salt and pepper
2 tablespoons sumac

Preheat over to 375° F. Cut the tops of the carrots and reserve them in ice water. Scrub the carrots with a rough dish sponge and water to remove all dirt. Toss the carrots in the salt, sumac and olive oil, and place on a baking sheet. Roast the carrots at 375° F until they are tender (about 25 minutes).

CARROT PURÉE:

1 quart carrot juice
3 large carrots
1 tablespoon olive oil
Salt, to taste

Peel and rough-chop the carrots and cover in a pot with the carrot juice. Simmer until carrots are fully cooked. Reserve the juice. In a food processor, purée the carrots until they are smooth, along with the olive oil and a touch of the juice, if needed. Adjust seasoning with salt, to taste.

FORBIDDEN COCONUT RICE

2 cups Forbidden Rice
1 cup water
1 cup coconut milk
1 teaspoon honey
1 teaspoon lime juice
Salt, to taste

Combine all ingredients in a pot and cover. Bring to a boil then turn down to very low heat and cook for about 25 minutes until the rice is tender. Pour the rice out of the pot and fluff. Adjust seasoning with salt.

CASHEWS:

¼ cup cashews
1 tablespoon honey
1 tablespoon canola oil
Salt

Combine all ingredients and place on a baking tray. Roast in the oven at 350° F for about 10 minutes or until the cashews are golden.

CILANTRO PISTOU:

1 bunch cilantro
¼ cup olive oil
Salt, to taste

Combine all ingredients and blend in a food processor. Season with salt.

To assemble: Place a tablespoon of the warm purée on the base of a plate. Place about five carrots on top of the purée in a crossover pattern. Then place three different, small piles of rice in three corners of the plate. Sprinkle the cashews over the carrots. Then drizzle the cilantro pistou over the carrots, and garnish the dish with the reserved carrot tops.

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