Here’s some food fun that was created at the 2014 Roots Conference held by the Culinary Vegetable Institute.
In Project Carrot, gifted chefs took a look at the under-utilized yet extremely versatile carrot, creating everything from cocktails to Carrot Rigatoni with Carrot Bolognese.
While this photo looks like pasta, it is trompe l’oeil: What looks like carrot fettucine is actually made of long strands of blanched carrots. The “English peas” are an emulsion of English peas (a technique that essentially adds oil to pea purée so that it keeps the round shape).
To create this dish requires some culinary chops. But if your kitchen techniques are less than professional level, you can still make your own version of “Carrots and Peas”—with actual carrot pasta and green peas.
Start with some Barilla Veggie Pasta, made from puréed carrots and tomatoes (each serving has 20% of your daily requirement of vegetables). Serve it with a green pea pasta sauce an a scattering of green peas (they’re not yet in season, so go for frozen rather than canned).
If you prefer, you can make a version of the Carrot Bolognese Sauce, adding five chopped carrots to the popular tomato sauce with ground beef. Here’s a recipe.
A new approach to carrots and peas. Photo courtesy The Chef’s Garden | Culinary Vegetable Institute.
You can also use a classic tomato-based sauce, a carrot sauce (substitute carrots for peas in the green pea sauce recipe) or a simple dressing of butter or olive oil. Just scatter those peas on top!
The Culinary Vegetable Institute (CVI), located in Milan, Ohio, is devoted to sustainable agriculture and building strong relationship between farmer and chef, is a premier venue for the finest in culinary experiences including dinners, wine tasting, weddings, events and functions. The combination of our commitment to
Here are the other creations from Project Carrot.
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