From Matthew Kenney: “Root vegetables paired with sprouting vegetables brings together two dynamics. The heavier roots benefit from the lighter, airy presence of the sprouts, and the visual results are just as compelling.”
Roots and Shoots
Prep Time
Cook Time
Servings
Ingredients
- 2 large yellow carrots
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Pinch of sea salt
- 6 baby carrots
- 2 baby candy cane beets
- 2 small radishes
- 4 asparagus
- ½ cup mixed micro herbs or small leaves of herbs (mint, basil, cilantro, etc.)
- Herbed Macadamia Cheese
- 1 cup soaked macadamia nuts
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
- Pinch of sea salt
- 2 tablespoons minced tarragon
Let's go
Roots and Shoots: Slice large yellow carrots lengthwise on a mandolin on the widest setting. Toss with oil, vinegar, and salt. Remove carrots from dressing and place in a vacuum bag. Seal to marinate and compress carrots. Slice the rest of vegetables vertically and toss in the dressing.
Herbed Macadamia Cheese: Add macadamia nuts, lemon juice, zest, nutritional yeast, and salt to a food processor. Pulse until fluffy and creamy. Fold in tarragon.
Assembly: Lay a large carrot slice on a plate, and using a pastry bag, dollop macadamia cheese randomly on top of carrot. Make a stack of roots using the remaining vegetables and cheese.