Credit: Huge Galdones

Heirloom Carrots with Smoked Goat Cheese and Pistachios

Name: Heirloom Carrots with Smoked Goat Cheese and Pistachios
Prep time: 2700 s
Cook time: 1500 s
Total time: 4200 s
Yield: 1
Cuisine: American
Ingredients: FOR THE HEIRLOOM CARROTS; Heirloom carrots mixed colors: 10; Canola oil; Salt: to taste; FOR THE DATE GASTRIQUE; Date vinegar: 500 g; Dark brown sugar: 225 g; FOR THE SMOKED GOAT CHEESE; Goat cheese: 400 g; FOR THE SMOKED GOAT CHEESE MOUSSE; Smoked goat cheese: 400 g; Whole milk: 600 g; Gelatin sheets: 7; FOR THE PISTACHIOS; Pistachios: 200 g (raw and shelled); Canola oil: 26 g; Salt: to taste; FOR THE GARNISH; Sprouted sunflower seeds; Sprouted wheat berries; Olive oil; Salt: to taste

29 Oct 2025

Lee Wolen

Chef

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Difficulty

Challenge

Total Time

1H 10MIN

Cuisine

American

Ingredients

FOR THE HEIRLOOM CARROTS

Heirloom carrots, mixed colors: 10

Canola oil

Salt: to taste

FOR THE DATE GASTRIQUE

Date vinegar: 500 g

Dark brown sugar: 225 g

FOR THE SMOKED GOAT CHEESE

Goat cheese: 400 g

FOR THE SMOKED GOAT CHEESE MOUSSE

Smoked goat cheese: 400 g

Whole milk: 600 g

Gelatin sheets: 7

FOR THE PISTACHIOS

Pistachios: 200 g (raw and shelled)

Canola oil: 26 g

Salt: to taste

FOR THE GARNISH

Sprouted sunflower seeds

Sprouted wheat berries

Olive oil

Salt: to taste

At Boka in Chicago, chef Lee Wolen transforms simple ingredients into refined, comforting dishes. This recipe pairs roasted heirloom carrots with smoked goat cheese mousse, pistachios, and a tangy date gastrique.

How to make Heirloom Carrots with Smoked Goat Cheese and Pistachios

01.

Prepare the Heirloom Carrots

Scrub the carrots in warm water until the exterior skin is removed, then toss with oil and salt.
In a rondeau over high heat, roast the carrots until caramelized.
Transfer to a sheet tray lined with a rack and roast in a convection oven at 350°F until tender.
Cool at room temperature and slice on a bias into 10 cm (4 in) planks.

02.

Make the Date Gastrique

Combine the date vinegar and brown sugar in a saucepan and reduce over medium heat until the mixture becomes syrupy.

03.

Smoke the Goat Cheese

Place the goat cheese in a half-hotel pan set over ice and build a smoker.
Smoke the cheese for 10 to 15 minutes.

04.

Make the Smoked Goat Cheese Mousse

Bloom the gelatin in ice water, then remove excess water.
Add the gelatin to 300 g of the milk and warm until melted.
Combine with the remaining milk and smoked goat cheese, then blend on high speed for 2 minutes.
Strain over an ice bath.
Funnel into an iSi canister and charge twice before use.

05.

Prepare the Pistachios

Toss the pistachios in salt and canola oil.
Toast in an oven at 350°F for 10 to 12 minutes, or until golden brown.
Cool at room temperature, then pulse in a food processor until a medium crumble forms.
Adjust seasoning with additional salt, if needed.

06.

To Assemble

In a bowl, fully coat the carrots with the date gastrique.
On each plate, spread the smoked goat cheese mousse in a tight circle.
Arrange the carrots in a horizontal row across the mousse, slightly offset from one another.
Combine the sprouted grains in a bowl, season with olive oil and salt, then scatter across the carrots.
Sprinkle toasted pistachios on top and serve immediately.

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29 Oct 2025

The Chef

Michelin-starred chef Lee Wolen helms Chicago’s acclaimed Boka and a growing restaurant portfolio, blending fine dining expertise with approachable creativity while mentoring the next generation of American culinary talent.

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