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An exclusive vegetarian recipe shared by chef Matt Orlando, one of the speakers at 2015 Food on the Edge Event in Galway.
- Recipe category Appetizer
- Recipe yield 1
Place young pine shoots in apple vinegar overnight
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.
Heat yogurt in a pot until 85°C.
After it splits, drain off liquid for 1 hour.
Reserve solids (curd) and liquid.
Place 100 g butter in small saucepan and cook until golden brown.
Strain off burnt butter solids and reserve melted butter at room temperature.
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.
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.