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.
