Carrots + Mango

roasted carrots, hazelnuts, dill and mango vegan fine dining

2 bunch of heirloom carrots, rinsed + cut vertically

2 large carrot, rinsed with the peel on and chopped into chunks

1 mango, ripe but firm enough to cut neatly

½ jalapeno, de-seeded + diced

2 tablespoon of pickled shallot, diced

1/4 cup of canola, coconut oil, or cold cubed butter

1/4 cup of hazelnuts, toasted, peeled + chopped

1 piece of citrus fruit (could be a lemon, lime, orange or grapefruit – cook with what you have!)

Dill or any other herbaceous garnish that comes to mind

  1. In a medium sized pot, add cold water + season with salt, add the large carrot chunks; bring to a boil on medium heat until carrots are tender (almost like baby food).
  2. Strain carrots and add to blender with your citrus zest (save the juice!); turn on high and start adding your fat – you should see the consistency become smooth. Adjust seasoning accordingly.
  3. Pre-heat oven to 425f
  4. Place heirloom carrots in a cast iron (or oven-safe skillet), season with salt and sear in the pan. Once oven has reached temperature, place pan into oven and set timer for 15 minutes.
  5. While carrots are roasting, peel + dice mango, combine in a bowl with salt, jalapeno, pickled shallot + squeeze of citrus juice; reserve some extra juice to finish carrots
  6. Remove carrots from pan, add a big squeeze of citrus and get ready to plate
  7. To plate: carrot puree on the bottom, carrots, place the mango pico de gallo on top in various places, cover with hazelnuts, finishing salt + picked herbs to brighten up your plating.


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