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torched carrots

served on cauliflower purée with butter milk, and finished wit tarragon oil…

"The combination of abundance and informality creates a memorable dining experience. In this dish, Yotam Ottolenghi transform the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts." -- Masterclass

Another Day...

This version -- inspired by chef Yotam Ottolenghi, glazed with agave and apple vinegar; served room tempature over greek yogurt dressed with tarragon/mint/citrus oil and za'atar...

Agave nectar, or agave syrup, is a natural sweetener commonly used in food and drinks. It can be used as a substitute for sugar, simple syrup, honey, and molasses to sweeten a variety of beverages, including cocktails, coffee, and tea.
Za'atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. - Wikipedia | Origin: Armenia


© Faisal Hoque
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