Carrots, Harissa Vinaigrette, Chickpea Fritters, Pomegranate Seeds

• Roasted carrots

• 3 bunches of multi-colored carrots with tops

• Salt to taste

• Ground coriander to taste

• Extra virgin olive oil  

Preheat the oven to 325. Take tops off of carrots and set them aside. Rinse carrots under cold water and dry thoroughly, removing all excess dirt and debris. Toss with a light coating of evoo and season with salt and ground coriander. Lay in a single layer on a baking sheet and roast in 15 min intervals until soft to the touch, roughly 45 min. Cool completely.

Chickpea  Fritter (Panisse)   

• 205 grams chickpea flour

• 15 grams minced garlic  

• 15 grams minced shallot

• 3 grams ground coriander

• 7 grams salt

• 2 grams ground turmeric

•  980 grams whole milk  

Sweat garlic and shallots in a medium saucepan, then add dried spaces and toast. Add milk next and bring to a scald. Slowly add chickpea flour while blending with a hand blender until fully incorporated. Continue to blend aggressively while the mixture cooks. When mixture pulls away from the sides, pour into an oiled 8 by 8 baking dish and let chill overnight uncovered. Once chilled cut into inch by inch cubes and set aside.

Harrisia Vinaigrette  

• 2 medium shallots, rough chopped

• 2 Tbsp miso paste

• 1 Cup white balsamic vinegar

• 120 grams harissa

• 3.5 cups canola oil

Combine all ingredients except oil in the blender. Blend on high while incorporating oil, salt to taste.

To assemble family style

• Roasted carrots

• Pom seeds

• Harissa vinaigrette

• Chickpea fritter

• 3 heads cleaned frisse

Preheat 3 inches of oil in a saute pan until a candy thermometer reads 350. Lightly fry chickpea fritters on both sides and drain on a plate lined with paper towels. Season with salt.  In a large bowl toss chilled roasted carrots with a light coating of Harissa vinaigrette and salt and pepper to taste. Spoon carrots into a serving bowl. Toss frisse in same bowl and spoon over carrots and curd then place fried fritters randomly on the platter as well.  Sprinkle with pom seeds and serve.