Morning

Chef Donna: Carrot Fries

This time of year there are plenty of large carrots available – it’s the end of the winter root growing season.  But these mature roots tend to be a bit tough and woody.  This recipe is the perfect use for those large, tough root vegetables, and it’s especially delicious with carrots.  As an added bonus, you’ve got 2 other recipes (one for herbed feta and one for an amazing lemon oil) wrapped into this one!  They are fantastic together and equally useful in their own right.

 

Recipe:  Carrot Fries with herbed feta cheese and lemon oil

Serves about 3

Ingredients

For herbed Feta cheese crumble

Cubed feta

Chopped fresh herbs, combination of parsley, thyme and a little mint is great

TSTE® Organic extra-virgin olive oil

Dried Mediterranean-styled seasoning (I use TSTE® Tuscany Blend*)

For the carrots

1 pound large carrots, peeled and cut into pieces similar to “steak-fries”

Pan-searing flour**

2 cups peanut oil

Florida Sunshine Grinder Blend (or substitute your favorite TSTE® Sea Salt Blend, such as Chile Lime or Lime Frost Sea Salt), to season

Lemon Oil, to dress or dip (recipe follows)

*I use and recommend spices and spices blends for The Spice & Tea Exchange®

 

**Pan-searing flour is basically a fine milled flour called “Wondra” flour.  It may be difficult to find, but fret not.  Make your own by combining ¼-cup all purpose flour with some kosher or coarse sea salt (about 1 teaspoon) and a few grinds of fresh pepper.  Pulse until everything is super fine.  Cover and refrigerate; use as needed.

 

Preparation

Place fresh herbs in the bottom of a non-reactive bowl and drizzle with olive oil.  Add feta cubes on top, then layer in fresh herbs and season with a Mediterranean-style seasoning blend, like TSTE® Tuscany Blend.  Drizzle with olive oil; cover with cling film and refrigerate for at least a few hours and up to 2 days.  Remove fresh herbs if storing feta for longer period.

Steam carrot “fries” in microwave for about 3 minutes (cover bowl with plastic wrap (cling film to properly steam)).  Dab excess moisture from carrots with paper towel.  Toss with pan-searing flour.

Heat peanut oil in a heavy duty skillet until shimmering.  Pan fry carrots until golden brown and crisp on the outside, about 2 minutes.  Drain on a paper towel and season with a sea salt blend, such as TSTE® Florida Sunshine.  Mound on a warmed plate and top with herbed feta cheese; drizzle with lemon oil or serve on the side for dipping.  Serve immediately.

Recipe:  Lemon Oil

Makes about 1 cup

Ingredients

1 cup TSTE® organic extra-virgin olive oil

1 small lemon, coarsely chopped

Preparation

Place olive oil and lemon into a high speed blender and process for about 30 seconds.  Let the emulsion sit in the blender for about 1 hour for the flavor to develop.  Taste.  It should be bright and acidic.  Season with a bit of sea salt if desired.  Store in the refrigerator covered for about 2 weeks.  Bring to room temperature before using (whisk to re-emulsify).  Use in vinaigrettes, as a dressing for salads, as a sauce for fish or mix into pre-made, store-bought condiments and sauces.

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