Executive chef of Sofitel Dubai The Obelisk, Russell Impiazzi, shows us how to make a dish using every single part of a carrot
Cooking InstructionsDownload PDF
Remove the carrot tops and reserve. Wash and scrub the carrots. Peel them and reserve the skins.
Cut the carrots in half, toss in 500ml of olive oil and slow roast, just before removing add a drizzle of the local honey, place back in the oven for another 5 minutes, remove and allow to cool. Once cool, fine dice and keep aside.
For the carrot top ‘chimichurri’, finely chop the carrot tops, parsley and coriander.
Finely chop the red onion and add the herbs. Remove the seeds from the chilli and add this to the onion and herbs.
Add 2 tbsp white vinegar and olive oil to bind the mixture.
Season and taste; it should have a nice herby acidity with a little bit of heat from the chilli. Keep aside.
Freshly press and juice carrots to get 250ml of carrot juice. Squeeze the oranges and reserve the juice. Add the carrot juice, orange juice, honey, the remaining olive oil and seasoning into a clean jam jar, secure the lid and give it a really good shake for a couple of minutes (Tip: Salad jar dressings are a great way to re-use your empty jars and use for storage).
Then, toss the carrot skins/peelings in rice flour and deep fry until crispy.
To serve the carrots, toss the diced carrot with the carrot and orange dressing and arrange in a bowl or a plate. Drizzle over the carrot top chimichurri, arrange the carrot chips on tops and finish with the local micro greens.