MEXICAN CARROT “CONFIT” WITH CILANTRO YOGHURT
Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida
Image by Stephanie Starr.
Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information about Golf Kitchen, to subscribe to the biannual magazine, and order copies of the famed coffee table cookbook featuring recipes from 16 of the world’s most prestigious private golf clubs and golf resorts, visit www.golfkitchen.com
Yield – 8 Portions
2 pounds Multicolored Heirloom Carrots (peeled,tops on)
6 Garlic Cloves
4 sprigs Thyme
1 quart Olive Oil
1 quart Blended Oil
1 cup Greek Yogurt
¼ cup Cilantro Leaves
2 Tablespoons Lime Juice
1 Lime (zested)
1 teaspoon Salt
Green Onion (sliced)
Grilled Lime (halved)
Place Carrots, Garlic, Olive Oil, and Thyme in roasting pan.
Make sure carrots are full submerged in olive oil.
Cover pan in aluminum foil.
Roast carrots at 350 degrees, fan on, for 20 mins or until tender all the way through.
Use a knife to make sure it penetrates easily.
Add in a small mixing bowl yogurt, cilantro, lime juice and zest, salt, and whisk.
Garnish Carrots with sliced green onion and toasted peanuts. Use a squirt bottle for your cilantro yogurt and dot around. Squeeze the lime on top and sprinkle espellete on top.
Gruner Veltliner (Austria)