Carrot Tartar

Carrot Tartar

      This is from Chef David Humme of Madison Park West in New York.   It presents very well, is yummy, healthy and fun.   What more could you ask for.

     Using an old food mill, I ground up some carrots and beets into a delightful fresh slaw, all ready for dressings and additions.   We used pomegranate seeds, carrot dressing, apple mustard sauce, sauteed mushrooms, capers with fresh bread and lettuce wraps to eat.  Other garnishes could be smoked fish, pickles or even chopped eggs.  Add as little or as much as you want!

     Now, get in the kitchen and cook something!

Carrot Vinaigrette

• ½ c Carrot Juice

• ¼ c Olive Oil

• 1 T White Wine Vinegar

• 1 t Chili Powder

• ¼ t Cumin

• Salt and Pepper TT

•  

1. Combine all and mix well

Apple Mustard Sauce

2 t Olive Oil

1/3 c Minced Shallots

1/2 c Water

1 c Apple Butter

1 T White Wine Vinegar

1 T Stone Ground Mustard

¼ c Real Maple Syrup

¼ c Apple, diced

Salt and Pepper TT

1. Combine olive oil and minced shallots in a pan over medium-high; cook 2 minutes. 

2. Whisk together apple butter, white wine vinegar, whole grain mustard and maple syrup, then add to pan. 

3. Bring to a boil; stir in golden apples and Reduce heat; whisk 2 minutes. Stir in unsalted butter season to taste with salt and pepper.