Grilled Baby Carrots
36 baby carrots, preferably
with greens attached Black sesame seeds Canola oil, for grilling Salt and pepper, to taste
Chili Pistou
1 cup cilantro, loosely packed ⁄ cup parsley, loosely packed ⁄ cup fresh mint, loosely packed ⁄ cup fresh dill leaves, loosely packed 2inch piece lemongrass, finely chopped 2 tsp crushed fresh garlic 1 jalapeno, seeded and chopped 1 dry chipotle chili (optional) 2 tsp fresh-squeezed lime juice ⁄ tsp sugar 3 tbsp water Pinch salt ⁄ cup canola oil
Goat Cheese Mousse
250 g soft goat cheese 1 cup whipping cream 2 tsp lemon juice Pinch salt
. To make the chili pistou, combine all ingredients except the canola oil in a blender. Purée the ingredients on the highest setting while slowly pouring in the oil in a thin stream. Blend until smooth. . To make the mousse, combine all ingredients in a large mixing bowl and fold together with a spatula until fully incorporated. . If the carrots still have their greens attached, remove them with a knife. You can pick o the best leaves and use them to garnish the final dish. Bring a large pot of salted water to a boil, add your carrots and cook until the carrots are just tender. Strain the carrots and immediately lay them on a baking sheet to cool at room temperature—this will allow the last little bit of cooking to take place. Once the carrots are completely cool, they are ready to be grilled.
. Toss the carrots in a little bit of canola oil and season with salt and pepper. Place them on a hot grill and allow them to get a little bit of char, periodically moving them around so they do not burn. Once the carrots are hot and evenly charred, transfer them to a stainless mixing bowl. Add the chili pistou and toss until the carrots are evenly coated. To serve, scoop several spoonfuls of the goat cheese mousse onto a serving dish, place the carrots overtop the mousse, and finish the dish with black sesame seeds, a drizzle of the chili pistou and a few carrot leaves if you wish.