Maren Caruso
Carrots Roasted in Coffee Beans, Mandarin, Roman Mint, adapted from Coi: Stories and Recipes by Daniel Patterson.
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Carrots Roasted in Coffee Beans, Mandarin, Roman Mint

Coi: Stories and Recipes, Daniel Patterson - December 13th, 2013

This recipe has been adapted from Coi: Stories and Recipes by Daniel Patterson―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

Serves 4

Carrots:

  • 4 to 12 carrots, depending on size
  • 15g olive oil
  • salt
  • 250g whole roasted coffee beans
  1. Heat oven to 350°F.

  2. Toss carrots with oil and salt; place on bed of coffee beans in oven-proof pan; cover; cook, shaking pan occasionally, until carrots are very tender (do not undercook); remove from oven; cool; cut into different shapes.

Assembly:

  • young carrots, sliced into 12 small rounds (not too finely)
  • rice wine vinegar
  • salt
  • 80ml carrot juice
  • 80ml mandarin juice
  • 2 Tbsps. fruity olive oil
  • 20 roman mint leaves
  • 12 roman mint flowers
  1. Season carrots with vinegar and salt; reserve.

  2. Heat roasted carrots in low oven, covered, until just warm. Combine carrot juice and mandarin juice; season with vinegar and salt until just on the sweeter side, with gentle yet persistent acidity; heat until just warm. To serve, divide juice between serving bowls; drizzle in olive oil; arrange roasted carrots in juice; top with pickled carrot slices; garnish with mint leaves and flowers.

From the book, Coi: Stories and Recipes by Daniel Patterson (Phaidon, $49.95, October 2013).