EAT THIS NOW
Carrot Presentation
CHEF: JOHN TESAR
THE RESTAURANT AT THE ROSEWOOD
MANSION ON TURTLE CREEK
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| photography by Kevin Hunter Marple |
Carrot risotto: The risotto is prepared by first sweating (sautéing over a lower heat) the shallots and a little garlic in olive oil until the shallots are soft. Then carnaroli rice is added and toasted for a few seconds in the hot oil. After that, hot carrot juice is added and stirred in until the mixture is al dente—firm, but not hard. Carnaroli rice can be found at European Imports or Whole Foods Market.
Carrot garnish: A small, whole carrot is placed in the risotto with the carrot top sticking out. When the diner pulls the carrot out, it emulates the action of the farmer pulling the vegetable out of the ground.
Carrot soup: Roasted carrots are cooked in carrot juice, and then the mixture is pureed and seasoned with sea salt. It is garnished with a foam of parsnip stock, which is made with parsnip, white onions, water, and a bit of cream. A hand blender is used to create the foam.
Roasted carrots: Heirloom carrots are tossed with extra virgin olive oil, a little bit of butter, and sea salt, and then they are roasted. Tesar uses heirloom carrots because they are sweeter, and because they come in such attractive colors.
