Charred Carrots and Mango 7 Steps
In a medium sized pot, add cold water and season with salt, add the large carrot chunks; bring to a boil on medium heat until carrots are tender (almost like baby food).
Strain carrots and add to blender with your citrus zest (save the juice!); turn on high and start adding your fat – you should see the consistency become smooth. Adjust seasoning accordingly.
Preheat oven to 425 degrees Fahrenheit.
Place heirloom carrots in a cast iron (or oven-safe skillet), season with salt and sear in the pan. Once oven has reached temperature, place pan into oven and set timer for 15 minutes.
While carrots are roasting, peel and dice mango, combine in a bowl with salt, jalapeno, pickled shallot and squeeze of citrus juice; reserve some extra juice to finish carrots.
Remove carrots from pan, add a big squeeze of citrus and get ready to plate.
To plate: carrot puree on the bottom, carrots, place the mango pico de gallo on top in various places, cover with hazelnuts, finishing salt and picked herbs to brighten up your plating.