Carrot, Sour Curd, Pickled Pine

Carrot, Sour Curd, Pickled Pine

Carrot, Sour Curd, Pickled Pine

An exclusive vegetarian recipe shared by chef Matt Orlando, one of the speakers at 2015 Food on the Edge Event in Galway.

September 25, 2015

Dietary Consideration

serves for

1

total time

0 HR 0 MIN

ingredients

carrot
12, small
yogurt
100 g
pine shoots
16 (Douglas Fir)
Apple vinegar
50 g
nasturtium
12 petals and 16 individual leaves
Buttermilk
300 g
butter
130 g, unsalted
Carrot juice
500 g
Lemon juice
1 lemon

Preparation

Pickled Pine 
Place young pine shoots in apple vinegar overnight 

Carrots
Peel carrots and steam until fork-­‐tender. 

Dry carrots in a dehydrator at 60°C for 1½ hours.

While carrots are drying, reduce carrot juice in a saucepan to 175 g and make sour curd and brown butter (see below).

Also while carrots are drying, in a saucepan, reduce buttermilk to 75 g and reserve.

Reserve 75 g of reduced carrot juice for buttermilk sauce.

Warm 100 g of reduced carrot juice in a small saucepan over low heat and emulsify 30 g of butter into the juice.

Add dried carrots and slowly glaze until carrots are shiny.

Hold warm in pan while finishing the buttermilk sauce.

Sour Curd
Heat yogurt in a pot until 85°C.

After it splits, drain off liquid for 1 hour.

Reserve solids (curd) and liquid.

Brown Butter 
Place 100 g butter in small saucepan and cook until golden brown. 

Strain off burnt butter solids and reserve melted butter at room temperature.

Buttermilk Sauce 
Take 75 g of reserved reduced buttermilk and mix with 75 g of reserved reduced carrot juice in a saucepan over low heat. 

When warm, stir in 25 g of brown butter.

Season with 2 g of lemon juice and 8 g of liquid reserved from strained curd.

Adjust with salt to taste.

To Serve
Place 3 warm glazed carrots on each plate. 

Place 25 g of the curd evenly over the carrots.

Place 4 pickled pine shoots on top of carrots.

Garnish with 4 flower petals and 4 leaves.

Spoon as much sauce as you desire next to the carrots.

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