Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives

 

½ cup heavy cream

1 T. buttermilk

Fresh juice of ½ lime

1 pound whole carrots, washed, not peeled, ends trimmed (tops washed and reserved if fresh)

Kosher salt

1 tsp. red wine vinegar

Extra-virgin olive oil

1 T. capers

1 shallot, finely minced

1 bunch chives, washed and chopped

 

One day ahead, make the crème fraîche by combining heavy cream, buttermilk and lime juice in a small nonreactive bowl. Leave covered at room temperature for 24 hours, then refrigerate. Preheat oven to 350°F. Place carrots in a large bowl and toss with salt, red wine vinegar and drizzle with olive oil. Transfer carrots to a sheet pan and roast for 45 minutes, or until just tender. (You can otherwise use a smoker to smoke the carrots until just tender, about 30 minutes.) Remove from oven and let cool completely. Put carrots through a meat grinder and set aside. (Otherwise, roughly chop carrots, place in a food processor and pulse to mince.) To serve, add 2 T. crème fraîche, capers, shallots, chives and a pinch of salt to the ground carrots and mix well using a wooden spoon. Adjust the seasoning with salt. Divide carrot tartare among 4 plates and garnish with chopped carrot greens or microgreens. Serves 4 as a first course or 2 as a main course.