Curry Roasted Carrots with Coconut Pesto

1550971943684.png

This dish should come with a WARNING ⚠️ May cause dizziness, heart palpitations, loss of interest in any other carrot, thoughts of joy and happiness and BRAIN. MIGHT. EXPLODE! ⠀⠀

I borrowed this one from Chef @shaunlconnolly19 from @josephinewinebar in Charleston, SOUTH CAROLINA. I’ll tell you all about it on IGTV.

Head over to my #IGTV to hear all about the magic of this dish!

Curry on! 


INGREDIENTS
For the Carrots
1 lb medium size carrots, peeled
1 T curry powder
1/2 C Grapeseed oil
4oz goats milk feta

S+P

For the Pickled Fresno
3 Fresno peppers
1/2 C red wine vinegar
1/2 T sugar

1 bay leaf

For the Pesto
1/2 of a Serrano chili 
2 garlic cloves
1 t flaky sea salt
3 tablespoons honey

1/4 C coconut milk

3-4 sprigs cilantro with stems

6 sprigs flat parsley

1/8 t cayenne

Juice of 1 lemon

1 C toasted pepitas- divided

PREPARATION 
Set oven to 450.

Slice Fresnos into thin rings and add to a bowl. Sprinkle with sugar and add vinegar and bay. Allow to pickle for at least 30 minutes or overnight.

Over medium heat, toast curry powder in a nonreactive pan until fragrant. Add oil and heat until bubbling. Then turn off the heat and let steep for 15 minutes. Strain oil through a fine mesh sieve.

Lay carrots on a foil-lined baking sheet and massage with curry oil. Sprinkle with sea salt and pepper to taste.Roast for 10-12 minutes.

While the carrots are roasting, prepare the pesto. Add all pesto ingredients to a food processor and blend. It should be a bit chunky, not totally pureed.

Remove carrots from the oven and place in a bowl. Mix in pesto and plate. Finish with remaining pepitas, feta and picked Fresnos,.