Recipe courtesy of Estate Culinary Team
Serves 6-8
DIRECTIONS
1. Place all carrot ingredients, except the butter, in a vacuum seal bag and remove air. Place in an immersion circulator at 190 degrees Fahrenheit until soft, but not over cooked. Alternately, place in a small pot and simmer until cooked, or about 20-30 minutes. Once cooked, cool in an ice bath.
2. Separately, whisk together all the yogurt ingredients in a bowl until thoroughly combined. Season with salt and pepper to taste.
3. Remove carrots from their bag or pot, making sure to reserve liquid. Pat carrots dry with a paper towel and place in a very hot pan with a small amount of oil. Once carrots are charred, turn off the heat and add the butter and 1 tablespoon of carrot cooking liquid. Season to taste.
4. Spread a generous layer of yogurt on the bottom of the plate and place carrots atop. Garnish with the Everything spice and picked herbs.
Tips:
Koji is cooked rice or soy that has been inoculated with a fermentation culture. Once found only in Japanese cuisine, it is now widely available in the specialty food aisle or online. We love using it to impart a depth of umami that is hard to replicate.
Everything spice, aka Everything Bagel spice, is also now commonly found in the spice aisles of most grocery stores.
The Vadouvan yogurt makes a delicious sauce for any roasted vegetables, especially ones with some sweetness. Store any extra sauce in a tightly sealed container in the refrigerator for up to a week.
