Pork Fat Roasted Heirloom Carrots, Smoked Beet Ash, Cinnamon & Cumin Dusted Basmati Rice Paper, Celery Root Puree, Pea Leaves, Crushed Pistachio, Smoked Sea Salt
After thoroughly incinerating the beets and allowing them to completely cool, I crushed them up with my hands and ran them through my spice grinder to make a fine powder with them. I sprinkled them onto the plate using a cut out piece of cardboard for the line.
The carrots were halfway submerged in melted pork fat and roasted in the oven until completely cooked through. I turned them every 20 minutes to get a nice even caramelization all over. I allowed them to chill before cutting them and reheating them in the pork fat. I finished them with a little smoked sea salt.
I boiled basmati rice with much more water than typically used, cooking the rice beyond the typical point one would cook rice until it resembled a porridge. I pureed the rice and spread it into a thin even sheet on a silpat. I baked the rice at 250 degrees until completely dried out and crisp. I dusted the rice paper with cinnamon and cumin while it was still hot and broke pieces off.
I completed the plating with some crushed pistachios, celery root puree and some fresh micro pea shoots.