Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle

This Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle dish has been a staple on our menu at Partake by K-J since we opened. Inspired by multiple cuisines, including Thai and Mexican, this dish was created to showcase some of the beautiful vegetables we grow in our garden.

Roasting the baby carrots gives a heightened depth of flavor balanced with a rich carrot sauce enhanced with curry, coconut and guajillo chilies.  The pepita brittle adds some sweet balance to the slightly spiced dish, as well as a crunchy texture.  The finish of micro cilantro brings an herbaceous and freshness to this vegan dish.  The perfect pairing is with our Vintner’s Reserve Riesling, with just a hint of residual sugar making it an ideal wine with spicy food.

Inspired by multiple cuisines, including Thai and Mexican, this dish was created to showcase some of the beautiful vegetables we grow in our garden.

 

Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle
 
Author: 
 
 
 
Serves: 4
 
Ingredients
For the sauce:
  • ½ large shallot, sliced
  • 1 clove garlic, smashed
  • 1 tsp. olive oil
  • ¾ tsp. red curry paste
  • 1 cup carrots, peeled and sliced
  • ½ guajillo chili, seeded, toasted and soaked in hot water for 10 minutes
  • ½ can (13.9 oz.) coconut milk
  • ½ cup water
  • ¾ tsp. kosher salt
  • ¾ tsp. freshly squeezed lime juice
For the pepita brittle:
  • ½ cup sugar
  • ⅛ cup water
  • ½ tsp. Karo syrup
  • ⅓ cup pepitas
  • 1 tsp. Aleppo pepper (cayenne pepper may be substituted)
  • ½ tsp. kosher salt
For the carrots:
  • 2 lbs. fresh bunched baby carrots, washed, peeled & ends trimmed
  • 2 Tbsp. olive oil
  • 2 tsp. kosher salt
To serve:
  • ½ cup flaked unsweetened coconut, toasted
  • ¼ cup cilantro leaves, chopped
 
Instructions
For the sauce:
  1. In a sauce pot over medium-low heat, add shallot, garlic and oil. Sweat the shallots and garlic for 6 minutes or until soft with no color. Add curry paste and cook for an additional 2 minutes. Add carrots, chili, coconut milk, water and salt. Simmer over medium heat for 20 minutes until carrots are cooked through. Carefully, pour contents into a blender and purée until smooth. Add lime juice and adjust seasoning as necessary.
For the pepita brittle:
  1. Line half of a quarter sheet tray with aluminum foil. Spray with pan spray.
  2. In a small sauce pot, add sugar, water and Karo syrup and stir to combine. Bring to a boil and simmer on medium heat, making sure flames do not come up the sides of the pot. Simmer for approximately 6 minutes until sugar becomes caramel (golden brown in color). Remove from heat and immediately add pepitas, Aleppo pepper and salt; stir to combine. Pour hot mixture onto prepared pan and allow to completely cool before chopping. Extra brittle can be stored in an airtight container for up to 1 week.
For the carrots:
  1. Preheat oven to 400⁰F. Place a baking sheet in the oven to preheat for 10 minutes.
  2. Cut the carrots in a uniform size. Toss with oil and salt. Carefully, pour carrots onto the hot baking sheet in an even layer. Roast for 6 minutes, toss, and roast for approximately 6 minutes more or until tender (but not mushy).
To serve:
  1. Spoon warm sauce onto a serving plate, top with carrots and sprinkle with coconut, brittle and cilantro leaves.
 
3.2.1311


Inspired by multiple cuisines, including Thai and Mexican, this dish was created to showcase some of the beautiful vegetables we grow in our garden.
 

Our Shipping document has been recently updated.