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.
- 4 to 12 carrots, depending on size
- 15g olive oil
- 250g whole roasted coffee beans
Heat oven to 350°F.
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.
- young carrots, sliced into 12 small rounds (not too finely)
- rice wine vinegar
- 80ml carrot juice
- 80ml mandarin juice
- 2 Tbsps. fruity olive oil
- 20 roman mint leaves
- 12 roman mint flowers
Season carrots with vinegar and salt; reserve.
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).