17 May MERLOT PAIRING- ROASTED CARROTS WITH VAUDOVAN PEA PUREE
1 ½ pounds heirloom rainbow carrots, cleaned
2 tablespoons extra virgin olive oil
As needed Ground black tea
FOR PEA PUREE
1 leek, cleaned and diced
1 clove garlic, minced
1 teaspoon Vadouvan
1 ⅔ cups shelled English peas
2 cups water
1 tablespoon butter, optional
Garnishes Greek yogurt, pea sprouts, and garlic flowers.
2 Tablespoons toasted whole coriander seeds
1 teaspoon toasted whole cumin seeds
1 ½ Tablespoons toasted black and white sesame seeds (total combined)
¼ cup toasted hazelnuts
¼ cup toasted pine nuts
1 teaspoon dries oregano
½ teaspoon paprika
¼ teaspoon salt
Preheat the oven to 400°. Line a roasting pan with aluminum foil.
Arrange the vegetables on the pan, drizzle with olive oil and toss. Sprinkle with salt, tea and pepper.
Roast at 400°F for 30 to 40 minutes until just beginning to brown.
FOR PEA PUREE:
In a medium pot over medium heat add olive oil, leeks and garlic. Cook until soft about 5 minutes. Add Vadouvan, peas, and water. Bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
Drain the peas and reserve a ¼ cup of cooking liquid. Place peas in food processor and puree until smooth thin with reserved cooking liquid if needed. Add in butter and adjust seasonings.
Combine all in a spice grinder and pulse until coarsely ground.
Courtesy of Mark Caldwell, Executive Chef Davis Estates