Pork Fat Roasted Carrot, Parsnip Puree, Dried Parsnip Ribbons, Goat's Milk Yogurt & Carrot Juice Emulsion
I rubbed the carrots in room temperature pork fat to fully coat them before seasoning with salt and pepper. I kept part of the tops on and I did not peel them. I wanted them to remain unmistakably looking carrots. I roasted them in a 350 degree oven until just fork tender and having a little give left in them.
I peeled the parsnips and diced them. The diced pieces were boiled, strained and blended with butter and cream into a smooth puree. The peeled strips were placed in a food dehydrator to be turned into crispy curly strips.
The emulsion was made by blending goat's milk yogurt and carrot juice with salt, honey and some lecithin (for bubbles). This dish can easily be made vegan by substituting the pork fat with oil and the butter, cream and yogurt with their animal by-product free cousins.
Organic Carrots - Root Mass Farm
Organic Parsnips - Weaver's Way
Organic Goat's Milk Yogurt - Cranberry Creek Farm