Recipe: Chino Farms Carrots, Mint Salsa, Chipotle & Crema

Recipe: Chino Farms Carrots, Mint Salsa, Chipotle & Crema

Tender, roasted carrots are combined with fresh mint salsa, spicy chipotle peppers and cardamom crema for a mouth-watering, beautiful side dish.

Preparation

FOR THE CARDAMOM CREMA

Combine the chipotle peppers, crème fraîche, cardamom and lime juice into a mixing bowl. Whisk and set aside. Season with salt to taste.

FOR THE MINT SALSA

Preheat the oven to 400 degrees. Season the Roma tomatoes, garlic, and onion with salt and extra virgin olive oil. Place in a roasting pan. Roast the vegetables uncovered until they are charred, approximately 30 minutes. Remove from the oven and let cool to room temperature.

Once cooled, puree the roasted vegetables using a blender or robot coupe. Transfer the pureed vegetables to a mixing bowl. Add in the cilantro, mint, lime juice and cumin. Whisk in olive oil to finish and season with salt to taste.

FOR THE CARROTS

Peel carrots and first roast in a pan with olive oil and salt. Transfer the carrots to a roasting pan and place in the oven at 350 degress until tender. Remove from oven and let cool to room temperature.

TO PLATE

Toss roasted carrots in mint salsa to dress. Serve over a couple tablespoons of the cardamom crema and garnish with fresh mint. Add raw shaved carrots if desired.

Ingredients

  • 10 carrots
  • 2 chipotle peppers, minced
  • 3/4 cup crème fraîche
  • 2-3 tablespoons sea salt
  • 1/4 teaspoon cardamom
  • 2 tablespoons lime juice
  • 5 Roma tomatoes
  • 6 garlic cloves
  • 1/2 a white onion
  • 1 bunch cilantro, chopped
  • 3/4 cup California Olive Ranch extra virgin olive oil (or your preferred brand)
  • 1 cup fresh lime juice
  • 5 teaspoons mint, chopped
  • 1/4 teaspoon cumin

NOTE: The preparation pictured below includes quinoa not featured in this recipe.