by Chef Terry Koval from Wrecking Bar Brewpub
CARROT PUREE – YIELD 1 CUP
1 bunch carrots with tops
2 whole shallots
3 garlic cloves
3 sprigs fresh thyme
1 tablespoon blended olive oil
1 teaspoon salt
½ cup white wine
1 quart vegetable stock
METHOD
Remove tops from carrots, rinse tops under cold water and set aside to dry.
Clean carrots under cold water removing any excess dirt.
Cut carrots into 1 inch discs.
Peel your shallots and Juliann them.
Peel your garlic cloves and smash them.
In a small sauce pot bring your oil to a medium heat. Add your carrots, shallots, garlic and fresh thyme. Season with salt. Sauté for 3 minutes or until caramelized and golden brown.
Add your vegetable stock and simmer for 10 to 12 minutes or till tender.
In a food processor add all the cooked ingredients and puree till smooth. Season with salt if needed.
ROASTED CARROTS
Remove tops from one bunch of carrots, rinse tops under cold water and set aside to dry.
Clean carrots under cold water removing any excess dirt.
Set aside smaller carrots about the size of your index finger, with a knife split the larger carrots in half.
In a large cast iron pan add your oil and bring to high heat.
Place your carrots into the pan cut ones flat side down and sear, pressing them down with a spatula to achive a hard sear.
After you achieved your charred sear turn heat down to medium heat and continue to slow char the carrot until tender.
CARROT POWDER
Remove tops from carrots, rinse tops under cold water and set aside to dry.
Clean carrots under cold water removing any excess dirt.
Grate carrot on box grater or shred in food processor.
On a baking sheet pan, place parchment paper down and skater you shredded carrots on pan.
Place in oven at lowest temp possible. Cook for 2 hours and continue to check every 30 minutes.
Remove from oven and let cool, pulse in blender or spice grinder.
BURNT ONION POWDER
Cut 2 large onion in half, remove skin and char onion on a hot grill.
Remove and separate onion peddles onto a baking sheet pan, place parchment paper down and skater onion peddles on pan.
Place in oven at lowest temp possible.
Cook for 2 hours and continue to check every 30 minutes.
Remove from oven and let cool, pulse in blender or spice grinder.
CARROT TOP SALAD
If you don’t have a table top fryer, bring a large pot of oil to 350 degrease.
Flash fry your carrot tops in fryer for 30 seconds. Remove and place on a paper towel to cool, season with salt.
Note they will crisp up after you remove them from oil.
Gently mix with shaved radish and bread and butter onions.
B&B ONIONS
10 onions, sliced into slivers
7 1/2 cups white distilled vinegar
4 cups water
2 cups granulated sugar
1/4 cup kosher salt
2 tablespoon turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds
CHEF BIO
Terry Koval has contributed to some of Atlanta’s most recognized kitchens and received the prestigious recognition as 2012 StarChefs.com Atlanta Rising Star Sustainable Chef. Koval worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and then became executive chef at sister restaurant Room at TWELVE. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub.