Carrots and Yellow Peas

Carrots and Yellow Peas


You'll Need the following materials:

<ul> <li>Pressure cooker</li> <li>Mixer</li> <li>Cast iron skillet</li> <li>Sauce pan</li> <li>Mixing bowl</li> </ul>

You'll need the following ingredients:

<ul> <li>4 ounces yellow split peas</li> <li> 2 Cipollini onion, divided</li> <li>2 tablespoons coconut oil for sauté</li> <li>1 teaspoon Garam masala</li> <li>2 tablespoons Hungarian paprika, divided</li> <li>2 tablespoons turmeric, divided</li> <li>3 garlic cloves, divided</li> <li>1 ½ cup vegetable stock</li> <li>1 cup coconut oil for frying</li> <li> 3 eggs</li> <li>1 pinch of cream tartar</li> <li>3 Kinko carrots, divided</li> <li>½ cup coconut flour</li> <li>5 red & yellow peanut potatoes</li> <li>1 shallot</li> <li>1 tablespoon raisins</li> <li>1 tablespoon pine nuts</li> <li>1 (1” long) turmeric root</li> <li>½ teaspoon mustard seed</li> <li>2 star anise</li> <li>1 spring chocolate mint</li> <li>1 spring Italian parsley</li> <li>Maldon smoked sea salt</li> </ul>

Slightly sauté yellow peas & 1 Cipollini onion in pressure cooker with 1 tbsp. coconut oil. Add Garam masala, 1 tbsp. Hungarian paprika, 1 tbsp. turmeric and 2 garlic cloves. Sauté until the onion begins to brown the edges turn golden then add 1 ½ cup vegetable stock and cook for 16 minutes at 15 PSI on high temperature. Heat 1 cup coconut oil in a cast iron skillet. While the oil is heating whip 3 egg whites with cream tartar to soft peaks using a mixer. After peaks form, fold 2 yolks into egg white mixture. Season coconut flour with 1 tbsp. paprika and 1 tbsp. turmeric. Slice ½ a Kinko carrot into discs. Scramble 1 egg yolk in mixing bowl with 1 tbsp. water. Coat the carrot slices in the egg yolk & water mixture, then dredge carrot slices in coconut flour, and lastly, coat the slices in the egg white mixture. Fry the carrot slices in heated coconut oil on both sides, along with peanut potatoes, shallot and 1 Cipollini onion. When colored and done, remove and plate. Brown raisins and pine nuts in the coconut oil and plate. For carrot sauce, juice 2 ½ carrots and peeled turmeric root. Pour into sauce pan with the sautéed cardamom, garlic, mustard seed and star anise. Reduce to sauce with chocolate mine and parsley. Spoon sauce around fried carrots layered with yellow peas and vegetables.

Filed Under:

Stephen Lee Cooks!

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