TasteToronto | Rosalinda's Charred Carrots and Mango

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Rosalinda's Charred Carrots and Mango

Easy

Rosalinda's Charred Carrots and Mango

from Rosalinda

Robin Winship

Robin Winship

Rosalinda's Charred Carrots and Mango

Method

Charred Carrots and Mango 7 Steps

  • Step 1

    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). 

  • Step 2

    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.

  • Step 3

    Preheat oven to 425 degrees Fahrenheit.

  • Step 4

    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. 

  • Step 5

    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.

  • Step 6

    Remove carrots from pan, add a big squeeze of citrus and get ready to plate.

  • Step 7

    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.

Tags:

Cooking At Home

Toronto Recipes

Toronto Restaurants

Charred Carrots and Mango

Rosalinda

Easy

Rosalinda's Charred Carrots and Mango

from Rosalinda

Robin Winship

Robin Winship

Rosalinda's Charred Carrots and Mango

Yields:

Serves 4

Prep Time:

0 hours 25 mins

Cook Time:

0 hours 40 mins

4.0

Rate This Recipe

Appetizers & Snacks

Ingredients

Charred Carrots and Mango

  • 2 bunches of heirloom carrots, rinsed and cut vertically 

  • 2 large carrots, rinsed with the peel on and chopped into chunks

  • 1 mango, ripe but firm enough to cut neatly

  • ½ jalapeno, de-seeded and diced

  • 2 tbsp pickled shallot, diced

  • 1/4 cup of canola, coconut oil or cold cubed butter 

  • 1/4 cup hazelnuts, toasted, peeled and chopped

  • 1 pc of citrus fruit (could be a lemon, lime, orange or grapefruit – cook with what you have!) 

  • Dill or any other herbaceous garnish that comes to mind

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Method

Charred Carrots and Mango 7 Steps

  • Step 1

    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). 

  • Step 2

    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.

  • Step 3

    Preheat oven to 425 degrees Fahrenheit.

  • Step 4

    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. 

  • Step 5

    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.

  • Step 6

    Remove carrots from pan, add a big squeeze of citrus and get ready to plate.

  • Step 7

    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.

Tags:

Cooking At Home

Toronto Recipes

Toronto Restaurants

Charred Carrots and Mango

Rosalinda