Zanahorias con Mojo Verde

Charred confit carrots, labne yogurt, mojo verde, coriander salt

Final Plating
Trimming the cooked carrots
Server Description
The smokiness from the charred carrots is a perfect combo for yogurt and mojo verde. The yogurt mixes with the mojo verde to make a sauce that's creamy but fresh and slightly tart.
pronunciation
Z ANNA OR E AHS - KONE - MO HO - VAIR DAY
runner description
Charred carrots
Line up notes
allergies
Dairy
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ingredients

140g / 5oz confit carrots, cut to 3" lengths, thicker end of carrot cut in half lengthwise as well

30g / 2 full T lime labneh yogurt (lime crema)

40g / 2T mojo verde

1g / 1/2 t Coriander Salt

3g / 1/4 lemon squeeze lemon juice

less 1g lemon zest

2g picked parsley tops

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sourcing

Buy "bunch" ORANGE carrots with the tops from your produce vendor -- or the closest you can get. The goal is to have a thinner, more tender, sweeter carrot.

PREP recipe 1
Carrot Confit
PREP recipe 2
Lime Crema
PREP recipe 3
Mojo Verde
PREP recipe 4
Toasted Coriander Salt
procedure
  1. Season the trimmed carrots with kosher salt & black pepper, place on the hot plancha, cut side down. Cook until nicely charred & hot all the way through.
  2. Spread the the lime crema on the plate, top with the mojo verde.
  3. Next add the hot, charred carrots, finished with lemon juice, lemon zest, & coriander salt.
  4. Garnish with parsley
critical control points
  • Store carrots in their cooking oil.
  • Carrots should be tender but hold their shape & still offer some resistance. Remember they will cook slightly more on the plancha.
  • Get a nice char on the carrots when finishing on the plancha.
  • Make sure we do not skip the lemon juice/zest/coriander salt finish.
  • The mojo verde should be bright green.
  • THE VIDEO METHOD IS CORRECT -- THE PLATING CHANGED SUMMER 2023 (SEE PLATING PHOTO FOR MOST RECENT PLATING)

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PACKAGING
PLATEware
Bowl Grey Shallow
Plateware
Bowl Grey Shallow
video