As we come out of our second annual Roots conference and and are all still very inspired, we decided to bring you a tasting menu of our beloved root: The Carrot. Under utilized and extremely versatile, our carrots are not like your farmer-johns-down the-street. These deserve a presence aside from mirepiox and directly in the center of your plate.
First course. Champagne. Schramsburg Blanc de Blancs. Chantenay carrot juice. Micro carrot top. carrot bloom.
This drink speaks for itself. Much like a mimosa, the sweet juice from the chantenay carrot is an immediate refreshment only elevated by the effervescence and offset acidity from the champagne.
bread and butter. fried carrotsepal. granulated carrot.
what is a sepal you might ask? A sepal (/ˈsɛp(ə)l/ or /ˈsiːp(ə)l/) is a part of the flower of angiosperms (flowering plants) that cradles the blooms. The term sepalum was coined by Noël Martin Joseph de Necker in 1790, and derived from the Greek σκεπη, meaning, a covering.
peas and carrots.
salted and lightly blanched long carrots. English pea emulsion.
Speaking of the English, I want to share with you a story about carrots and night vision. An urban legend states that eating large quantities of carrots will allow one to see in the dark. This myth developed from stories about British gunners in World War II, who were able to shoot down German planes at night. The rumour arose during the Battle of Brittain when the Royal Air Force circulated a story about their pilots’carrot consumption in an attempt to cover up the discovery and effective use of Radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German beliefs and helped to encourage Britons who were trying to improve their night vision during the blackout to grow and eat the vegetable, which was not rationed like most other foodstuffs. A “Dr. Carrot” advertising campaign encouraged its consumption.
baby round carrot soup. carrot butter. dried cobalt carrot peel. paprika.
According to a study by Ellen Hedrén at the department of food science in Sweden, only 3% of the beta-carotene in rawcarrots is released during digestion. This can be improved to 39% by grinding, steaming, frying, roasting, and adding fat. What this is telling us in a “carrot shell” is that for actually absorbing the available nutrients of the carrot, we should cook it and we should add fat. #FoodforThought
The dehydrated and rehydrated carrot.
Drying carrots are a great way to save space and weight in your root cellar. We learned recently at this years Roots Conference by Cortney Burnes of Bar Tartine that they’re also an amazing addition to broths.
This particular dried carrot was rehydrated in carrot juice and broiled. We will take a closer look at this concept of fortifying flavor in the very near future.
composition: Micro carrot top. Pickled carrot and mustard seeds. carrot fluid gel. petite carrot. carrot top emulsion. rawcarrot. dried carrot. cobalt carrot jelly.
spiral sliced carrot. sweet and sour glaze.
Extruded carrot Rigatoni with carrot Bolognese.
Here we’ve taken the juice and cellulose of the whole carrot, adjusted its ratios, and forced them through the Arcobaleno pasta extruder. We finish the pasta with a very meaty yet vegetarian white balsamic and carrot bolognese. Recipes to come.
duo of carrot cake