Food & Drink
Grilled Carrots With White Bean Hummus & Gremolata
June 26, 2019
I expect a restaurant to nail their main course, but when they can wow me with their veggies I’ll keep coming back for more! Let me introduce you to Charlie Bird in the West Village of New York City. I recently had the most delicious dish of charred carrots at this staple New York City restaurant. I have no idea how the chef prepared this perfect plate sweet local carrots, but it inspired me to attempt an interpretation. My grilled carrots with white bean hummus and gremolata was a home run! The plate you are about to make was licked clean.
- 3 bundles of organic carrots with their stems on
- 2 tbs of grapes seed oil
- 2-15oz can of cannellini beans drained
- 2 tbs of tahini
- 5 cloves of garlic
- 3/4 cup of parsley
- 3/ cup of olive oil
- 1 tsp of salt
- 1/4 tsp of Maldon salt
The Grilled Carrots
- Fill a large pot with enough water so that the carrots will be submerged. Heat the water to a boil.
- Trim most of the stem off the carrots leaving just the end that connects to the carrots.
- Clean the carrots thoroughly.
- Once the water is boiling add the carrots. Let the carrots cook in the boiling water for only 3 minutes then remove them immediately. Set the carrots aside and allow them to dry.
- Coat the carrots with the grapeseed oil and season with 1/4 teaspoon of salt.
- Grill the carrots on high heat. Once the carrots are charred and blister on both sides, remove from heat and set aside.
The White Bean Hummus
Add the drained beans, tahini, 1/4 cup of olive oil 1/4 tsp salt to a food processor and blend until the mixture is smooth. Set aside. Clean food processor.
- To the food processor add the garlic and process until the garlic is finely chopped.
- Then add parsley, 1/2 cup of olive oil, and 1/4 tsp of salt.
- Process until the mixture is broken down but not smooth or paste-like. You should still see pieces of the parsley leaves.
Time to Plate
- On a circular serving platter pour a generous portion of the hummus right in the middle. Smooth it out in a circular pattern so that it covers 90% of the plate.
- Stack the carrots on top of the hummus.
- Drizzle the gremolata over the carrots and hummus.
- Sprinkle the Maldon salt over the entire plate crushing the salt crystals between your fingers as you sprinkle.
If you love this recipe be sure to check out my Shishito Peppers with Bottarga recipe!