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Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives<\/p>\nSpring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives<\/p>\n
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\u00bd cup heavy cream<\/p>\n
1 T. buttermilk<\/p>\n
Fresh juice of \u00bd lime<\/p>\n
1 pound whole carrots, washed, not peeled, ends trimmed (tops washed and reserved if fresh)<\/p>\n
Kosher salt<\/p>\n
1 tsp. red wine vinegar<\/p>\n
Extra-virgin olive oil<\/p>\n
1 T. capers<\/p>\n
1 shallot, finely minced<\/p>\n
1 bunch chives, washed and chopped<\/p>\n
<\/p>\n
One day ahead, make the cr\u00e8me fra\u00eeche 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\u00b0F. 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. cr\u00e8me fra\u00eeche, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives \u00bd cup heavy cream 1 T. buttermilk Fresh juice of \u00bd 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 cr\u00e8me fra\u00eeche by combining heavy cream, buttermilk and lime juice in a…<\/p>\n