INGREDIENTS:

CARROTS:

1 ½ pounds heirloom rainbow carrots, cleaned
2 tablespoons extra virgin olive oil
As needed Ground black tea
Kosher salt
Black pepper

FOR PEA PUREE

1 leek, cleaned and diced
1 clove garlic, minced
1 teaspoon Vadouvan
1 ⅔ cups shelled English peas
2 cups water
1 tablespoon butter, optional
Garnishes Greek yogurt, pea sprouts, and garlic flowers.

DUKKAH

2 Tablespoons toasted whole coriander seeds
1 teaspoon toasted whole cumin seeds
1 ½ Tablespoons toasted black and white sesame seeds (total combined)
¼ cup toasted hazelnuts
¼ cup toasted pine nuts
1 teaspoon dries oregano
½ teaspoon paprika
¼ teaspoon salt

METHOD:

Preheat the oven to 400°. Line a roasting pan with aluminum foil.

Arrange the vegetables on the pan, drizzle with olive oil and toss. Sprinkle with salt, tea and pepper.

Roast at 400°F for 30 to 40 minutes until just beginning to brown.

FOR PEA PUREE:

In a medium pot over medium heat add olive oil, leeks and garlic. Cook until soft about 5 minutes. Add Vadouvan, peas, and water. Bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.

Drain the peas and reserve a ¼ cup of cooking liquid. Place peas in food processor and puree until smooth thin with reserved cooking liquid if needed. Add in butter and adjust seasonings.

FOR DUKKAH:

Combine all in a spice grinder and pulse until coarsely ground.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates