Chef/owner Richard Allaire, Metacom Kitchen, Warren
This vegetarian dish is surprisingly rich and satisfying. The roasted carrots here mimic the texture of beef tartare, hence the name. You can oven-roast the carrots or, if you have a smoker, instead smoke the carrots for flavor. If your carrot tops aren’t up to snuff, garnish with microgreens.
Ingredients
- ½ cup heavy cream
- 1 tablespoon buttermilk
- Fresh juice of ½ lime
- 1 pound whole carrots, washed, not peeled, ends trimmed (tops washed and reserved if fresh)
- Kosher salt
- 1 teaspoon red wine vinegar
- Extra-virgin olive oil
- 1 tablespoon capers
- 1 shallot, finely minced
- 1 bunch chives, washed and chopped
Preparation
One day ahead, make the crème fraîche by combining heavy cream, buttermilk and lime juice in a small nonreactive bowl. Leave covered at room temperature for 24 hours, then refrigerate.
Preheat oven to 350°F. Place carrots in a large bowl and toss with salt, red wine vinegar and drizzle with olive oil. Transfer carrots to a sheet pan and roast for 45 minutes, or until just tender. (You can otherwise use a smoker to smoke the carrots until just tender, about 30 minutes.) Remove from oven and let cool completely. Put carrots through a meat grinder and set aside. (Otherwise, roughly chop carrots, place in a food processor and pulse to mince.)
To serve, add 2 tablespoons crème fraîche, capers, shallots, chives and a pinch of salt to the ground carrots and mix well using a wooden spoon. Adjust the seasoning with salt. Divide carrot tartare among 4 plates and garnish with chopped carrot greens or microgreens. Serves 4 as a first course or 2 as a main course.
