Carrot Tartare, Carrot Top Pistou and Crisp Shallots

serves 4 as amuse bouche

TARTARE Ingredients

6 ea baby carrots, washed
1 t organic ketchup
1/4 t dijon mustard
1/8 t extra virgin olive oil
1/2 t minced shallot or sweet onion
fleur de sel
fresh ground black pepper


  1. set up meat grinder with coarse die
  2. cut carrots into 1 inch pieces and run through meat grinder
  3. replace coarse die with fine die and run carrots pulp through grinder again
  4. combine all ingredients, adjusting with a little more mustard and/or salt if necessary. the sweetness of carrots has a lot of variation and the mustard and salt should help achieve balance
  5. serve immediately

PESTO Ingredients

carrot tops from 6 baby carrots
3 tbl parmesan cheese
1 tsp minced garlic
1/8 t extra virgin olive oil
lemon juice
kosher salt
fresh ground black pepper


  1. work garlic in mortar with olive oil & salt until paste is formed
  2. add carrot tops, work into paste
  3. add parmesan and a squeeze of lemon juice, adjust with a little salt


1/2 cup fried shallots
carrot tartare
carrot top pistou
farm egg yolk

  1. form a circle of tartare in center of plate with a ring mold
  2. create a small indentation and place a little yolk in
  3. quenelle a small spoon of pesto on plate
  4. top with shallots
  5. serve