Vadouvan Roasted Carrots with Buttermilk Vinaigrette and Walnut Granola
Source: Levi Mezick, Harvest Table
Recipe Type: Appetizers and Sides | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on October 10, 2015.
Makes 4 servings
INGREDIENTS
Black Walnut Granola
(makes more than you will need for this recipe)
3¼ cups rolled oats
3 cups chopped walnuts
1 cup maple syrup
¼ cup honey
¼ cup light brown sugar
½ cup canola oil
1 teaspoon vanilla extract
1 tablespoon salt
2 tablespoons ground nutmeg
1 teaspoon ground cloves
Buttermilk Vinaigrette
¼ cup buttermilk
2 tablespoons white wine vinegar
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh chives, tarragon, or dill
½ teaspoon chopped thyme
½ teaspoon chopped oregano
Baby Carrots
16 baby carrots, mixed colors
1 cup canola oil
8 cloves garlic, peeled and crushed
4 sprigs thyme
1 sprig rosemary
2 tablespoons butter
Vadouvan or curry spice, to taste
Salt, to taste
PREPARATION
To make the granola: Preheat the oven to 250°F (convection setting, if available). Combine the oats and walnuts in a large bowl. Heat the maple syrup, honey, brown sugar, and oil in a small pan over medium-low heat until the sugar is completely dissolved. Remove from the heat and add the vanilla extract, salt, and spices. Pour over the oats and walnuts and mix very well to distribute evenly. Divide the granola onto 4 parchment-lined rimmed baking sheets and bake, stirring every 20 minutes, until the oats are dry and crispy, about 1 hour.
To make the dressing: Whisk together the buttermilk, vinegar, salt and pepper in a bowl to combine. Slowly whisk in the oil and herbs.
To make the carrots: Remove the tops and “tails” of the carrots, but do not peel. Oil a large roasting pan with the canola oil. Add the carrots, garlic, thyme, rosemary, and butter to the pan. Roast for 2 hours, basting and rotating every 15 minutes. Remove the pan from the oven, drain off the oil, and move the pan to the stove. Baste and sauté the carrots over medium-high heat, until evenly browned. Season with the curry spice and salt.
To assemble: Pour the buttermilk dressing in the center of the plate. Top with the carrots, and sprinkle with some of the granola. Serve immediately, while the carrots are still hot.
Farmers Market Ingredients