GOLF KITCHEN RECIPE: MEXICAN CARROT “CONFIT” WITH CILANTRO YOGHURT Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida

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

Ingredients

Yield – 8 Portions

Carrot Confit
2 pounds Multicolored Heirloom Carrots (peeled,tops on)
6 Garlic Cloves
4 sprigs Thyme
1 quart Olive Oil
1 quart Blended Oil

Cilantro Yogurt
1 cup Greek Yogurt
¼ cup Cilantro Leaves
2 Tablespoons Lime Juice
1 Lime (zested)
1 teaspoon Salt

Garnish
Green Onion (sliced)
Toasted Peanuts
Grilled Lime (halved)
Espellete

Preparation

Carrot Confit
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.

Yogurt Sauce
Add in a small mixing bowl yogurt, cilantro, lime juice and zest, salt, and whisk.

Assembly

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.

Serve immediately.

Wine Match

Gruner Veltliner (Austria)

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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