1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Carrot recipes from chef Dino Luciano

BT Montreal | posted Tuesday, Jan 9th, 2018

CARROT CUCUMBER SALAD:

  • Heirloom carrots peeled
  • Small diced cucumber
  • 1 can coconut milk
  • 1 tbsp peanut butter
  • roasted peanuts
  • 1/2 tsp smoked salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 tbsp chopped coriander
  • 1 tbsp tamari
  • 1 tbsp sesame oil

Directions: 

  1. Cook coconut milk in pot on medium.
  2. Add roasted peanuts, spices, tamari & sesame oil, peanut buttercook until desired thickness.
  3. Allow sauce to cool.
  4. Toss carrots & cucumber in peanut sauce.

 

CARROT GINGER SOUP:

  • 10 roasted carrots
  • 1/2 roasted white onion
  • 1 celery stick
  • 5 roasted garlic cloves & 1 tbsp garlic powder
  • 1 tbsp pepper
  • 2 tbsp shaved ginger & 1 tbsp ginger powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup chopped dill
  • 2 1/2 cups of unsweetened almond milk
  • 1 cup coconut milk
  • Salt to taste

Directions: 

  1. Roast carrots, celery, onion, & garlic cloves in oven at 420F for 30 minutes, broil for 5.
  2. Purée in blender with almond & coconut milk until creamy smooth.
  3. Chop dill & add spices.
  4. Cook on low in pot for 45 minutes to reduce & marry flavors. Salt to taste.

 

CHAMPIGNON SCALLOPS BEURRE DE CAROTTE:

  • King trumpet mushrooms
  • Marinate in miso, mirin, tamari
  • Puréed steamed carrots
  • 1/2 lbs vegan butter
  • 1/2 cup coconut milk
  • 1 cup white wine
  • 1 tbsp chopped shallots
  • 2 chopped garlic cloves
  • salt & pepper to taste
  • Micro greens tossed in lemon & truffle oil

Directions: 

  1. Marinate for up to two hours, 1 inch thick cut trumpet mushroom “scallops” (10 count) in 1 cup miso broth, 1 tbsp mirin, 2 tbsp tamari.
  2. Roast carrots covered in oven at 350 F for 1 hour.
  3. Purée in blender with coconut milk.
  4. On medium heat, sauté onion & garlic, add white wine, reduce to half.
  5. Add butter until melted, then add carrot purée.