Hasselback Smoked Carrots with Salsa Verde
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2 to 3 people
If you've ever heard of hasselback potatoes, you're going to want to try these hasselback carrots. Cutting small slices into your carrots, making sure they don't go all the way through, is an easy way to make your veggies look more impressive and taste even better. These carrots go into the smoker with some butter and seasoned with salt and pepper, the little slices help infuse the carrots with that buttery flavour and a hit of smoke. Once the carrots are tender they go onto the plancha for a beautiful golden sear. Served up with an easy salsa verde, sliced almonds and grilled shallots, this dish is a great way to get your veggies in.By:
Chef Matt Basile
10-12 whole, mixed sized carrots
½ cup butter
2-3 tbsp sliced almonds
2 x 114ml cans diced green chilies
1 small bunch cilantro
¼ cup olive oil
3-4 cloves garlic
2 Poblano or green peppers
Set smoker to 350F.
Peel the carrots and cut off the stems (if there are any), leaving about an inch of green at the top. Cut shallow slits across the top of each carrot, making sure not to cut them all the way through. Add the carrots to an aluminum tray or other heatproof pan and add the butter and season with salt and pepper. Place in the smoker for about 25 minutes, until the carrots are tender but not overdone.
As the carrots go into the smoker, also place the green peppers and garlic in the smoker, too. Allow to cook until softened and nicely charred, about 15-20 minutes.
While the carrots and peppers smoke, place a small cast iron pan on the grill and fill with an inch, inch and a half of water. Add the shallots to the pan to blanche, bring the water to a boil and flipping the shallots as needed.
Remove the carrots, peppers and garlic from the smoker. Set the carrots aside. Peel the peppers and add to a blender. Squeeze out the smoked garlic into the blender and add the canned green chilies, cilantro, juice from three limes, salt, pepper and olive oil. Blend until smooth.
Place the carrots on the plancha to sear, about 2-3 minutes a side.
Remove the shallots once softened , peel and cut in half. Place on the plancha to grill with a bit of oil.
To plate, spread the salsa verde on the bottom of your platter. Place the carrots on top of the salsa verde, piling them on top of each other a bit to get some height. Garnish with the sliced almonds, season with salt and pepper and stagger the grilled shallots on top.