Cardamom Brown Butter Glazed Carrots, Turmeric Red Lentil Purée, Carrot Pickles and Pan-Fried Shiitakes

Whole roasted carrots, glazed in brown butter, honey, and crushed green cardamom, laid over a smooth red lentil purée with turmeric and ginger. Tart cardamom-marinated carrot ribbons provide a crisp, fresh contrast, while pan-fried shiitakes bring a savory umami touch. The carrot-cardamom pairing plays out in two textures: roasted-caramelized and raw-vinegared.

Ingredients

  • 2 bunches organic bunch carrots with tops
  • 12 pieces whole green cardamom (pods)
  • 200 g red lentils
  • 200 g fresh shiitake mushrooms
  • 30 g fresh ginger
  • 1 bunch scallions
  • 1 tsp ground turmeric
  • 1 tsp fennel seeds
  • 2 leaves bay leaves
  • 60 g unsalted butter
  • 2 tbsp honey
  • 10 cl apple cider vinegar
  • 1 tbsp sugar
  • 3 tbsp neutral oil
  • 0.5 bunches fresh cilantro
  • to taste salt
  • 1 piece cardamom carrot pickles

Method

  1. First, prepare the cardamom carrot pickles (see prepared component) so the vinegar has time to flavor the ribbons.
  2. Preheat the oven to 200°C. Crush the remaining cardamom pods with the flat side of a knife, keeping half for the glazing butter.
  3. Peel the carrots, leaving a small stub of the leafy tops. Blanch them for 8 minutes in boiling salted water, then drain.
  4. In an oven-safe skillet, melt the butter until it reaches a nutty brown color, add the cardamom and honey, roll the carrots in it, and bake, basting regularly until they are glossy and caramelized.
  5. Meanwhile, cook the red lentils in twice their volume of water with the turmeric, grated ginger, bay leaves, and a pinch of salt, until they break down; blend into a smooth purée.
  6. Briskly pan-fry the sliced shiitakes in the neutral oil with the fennel seeds, salting at the end of cooking so they brown properly.
  7. Thinly slice the scallions, reserving the green parts for the garnish.
  8. To plate: lay down a bed of hot lentil purée, place the glazed carrots on top, arrange the shiitakes and drained pickle ribbons in a wreath, and finish with the scallion greens and a few cilantro leaves. Drizzle with a little of the cardamom butter left in the skillet.

Nutrition

Per serving

Energy
428.9 kcal
Protein
9.15 g
Carbohydrate
44.69 g
Fat
26.21 g
Fibre
14.54 g
Calcium
133.79 mg
Iron
8.41 mg
Magnesium
172.53 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.