Hand over the recipe reins to chef Jody Adams this week. The James Beard award-winning chef is an industry veteran (and cookbook author and Top Chef Masters alumna) with unmatched culinary expertise, which she’s sharing with you through a top-notch root vegetable dish. Adams uses ginger, turmeric and curry powder to create a smoky and spicy flavor before braising them in lime juice, carrot juice and coconut milk. The curried side is just the boost you need to kickstart your winter palate.
- 3 tablespoons unsalted butter
- 4 teaspoons grated fresh ginger
- 2 teaspoons grated fresh turmeric
- 4 tablespoons minced red onion
- 1 teaspoon curry powder
- 2 pounds carrots, washed, peeled and cut in half lengthwise
- Kosher salt and freshly ground black pepper
- 1/2 cup carrot juice
- 3-4 tablespoons lime juice
- 1 cup coconut milk
- 1 avocado
- 2 tablespoons cilantro leaves
- Melt butter in a large sauté pan over medium heat.
- Add ginger, turmeric and 3 tablespoons red onion and cook until tender, about 4 minutes.
- Add the curry powder and cook 30 seconds.
- Add carrots, season with salt and pepper. Add carrot juice. Reduce heat to low, cover with a lid, and cook until carrots are just tender, about 12 minutes.
- Remove the lid, increase the heat to medium, add 3 tablespoons lime juice and reduce the pan juices to a glaze to coat the carrots.
- Add the coconut milk and reduce to a loose glaze.
- Taste and adjust seasoning adding more salt, pepper and lime juice as needed.
- To serve, cut the avocado in half, remove the pit. Scoop out the avocado halves and cut lengthwise into 1/2 inch slices.
- Arrange the carrots on a platter with the sauce. Put avocado slices around the carrots. Sprinkle with the remaining red onion. Garnish with cilantro.