Carrot Bolognese

Carrot Bolognese

Ingredients

• 1800 grams rough cut carrots, peeled

• 1 oz basil leaves

• 50 grams small diced celery100 grams small dice Spanish onions

• 100 grams chopped garlic

• 400 g soybean paste

• 6 oz tomato paste

• 10 gams Lucknow fennel seed, toasted and ground

• 20 grams coriander seeds, toasted and ground

• 10 grams green zatar

• 2 qt Water

• 2 qt Carrot Juice1 brick of Beemster xo

• Salt, black pepper, and sherry vinegar to taste.

Directions

This recipe makes a 6 quart instant pot worth and freezes incredibly well. Make a full batch!

• In the instant pot on the saute setting sweet your celery and Spanish onions in 2 tablespoons of canola oil. Once translucent add garlic and basil and sweet.

• Add the fennel seed, coriander seed, and green zatar and toast lightly.

• Add the tomato paste and cook until bright red, do not caramelize! Add the soybean paste and stir to combine.

• Add carrots, water, carrot juice, and pressure cook on high for 20 min. Once cooked, release pressure and ladle off a quart of liquid. With a hand blender pulse the mix until it breaks it down into a chunky mixture. Don't over mix or you'll end up with something closer to baby food.

• To serve, use the warm bolognese mix to dress your favorite cooked noodles and season with salt, pepper, butter, and sherry vinegar. Top with beemster xo and more black pepper.

STORY AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / FOOD AND RECIPE BY CHEF CURTIS GAMBLE, STATION

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