Carrot Tartare, Carrot Top Pistou and Crisp Shallots

Chef Demo - Linton Hopkins from Peachtree Road Farmers Market on Vimeo.

serves 4 as amuse bouche

TARTARE Ingredients

6 ea baby carrots, washed
1 t organic ketchup
1/4 t dijon mustard
1/8 t extra virgin olive oil
1/2 t minced shallot or sweet onion
fleur de sel
fresh ground black pepper

Method

1. set up meat grinder with coarse die
2. cut carrots into 1 inch pieces and run through meat grinder
3. replace coarse die with fine die and run carrots pulp through grinder again
4. combine all ingredients, adjusting with a little more mustard and/or salt if necessary. the sweetness of carrots has a lot of variation and the mustard and salt should help achieve balance
5. serve immediately

PESTO Ingredients

carrot tops from 6 baby carrots
3 tbl parmesan cheese
1 tsp minced garlic
1/8 t extra virgin olive oil
lemon juice
kosher salt
fresh ground black pepper

Method

1. work garlic in mortar with olive oil & salt until paste is formed
2. add carrot tops, work into paste
3. add parmesan and a squeeze of lemon juice, adjust with a little salt

TO PLATE

1/2 cup fried shallots
carrot tartare
carrot top pistou
farm egg yolk

1. form a circle of tartare in center of plate with a ring mold
2. create a small indentation and place a little yolk in
3. quenelle a small spoon of pesto on plate
4. top with shallots
5. serve