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RECIPE: Forgotten Carrots with Buffalo Mozzarella

RECIPE: Forgotten Carrots with Buffalo Mozzarella

Talented chef Mechell Spann of SALT at Paul Cluver is something of a creative prodigy, attaining head chef status before her 27th birthday. Her dishes wow guests at the estate and one of the most popular is her recipe for “Forgotten carrots with buffalo mozzarella”.

Much like x-ray, potato chips and post-it notes, Spann admits that this dish started with a mistake – carrots she literally forgot in the oven. The crisp black outside and deeply orange interior did not make the chef exasperated however and she has since turned that error into a delicious vegetarian dish, which is simple to make and delightfully original.

While the carrots are the central part of this dish, the Buffalo Mozarella should not be overlooked in terms of the health benefits it offers as well as the flavour. High in calcium Buffalo milk is also lower in cholesterol and sodium than most milk choices, while also being rich and delicious.

If you like this you may also like: RECIPE: Chef Tyobeka’s duo pepper soup

carrot and buffalo mozzarella cheese

Forgotten Carrots with Buffalo Mozzarella

Initially created through an error, this delicious carrot and buffalo mozzarella dish has become a favourite at Chef Mechell Spann headed SALT. Recipes RECIPE: Forgotten Carrots with Buffalo Mozzarella European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • CARROT AND YOGHURT PUREE
  • 250g large carrots
  • ½ large onion
  • 50g butter
  • 50ml water
  • 100g plain yoghurt
  • PICKLED BABY CARROTS
  • 50ml water
  • 50ml white wine vinegar
  • 50g sugar
  • 1 pack baby carrots
  • WHOLE ROASTED FORGOTTEN CARROT
  • 2 large carrots
  • 50ml canola oil
  • HARISSA DRESSING
  • 1 garlic clove
  • 1 tsp lemon juice
  • 2 tbsp harissa paste
  • 1 tsp olive oil
  • 1 tsp fresh coriander
  • salt

Instructions

For the purée, peel and wash carrots and onion, then cook in a medium saucepan with butter and water until soft. Once soft, blend with yogurt until smooth then season well.

For the pickled baby carrots, bring the water, white wine vinegar and sugar to the boil. Cut baby carrots in half and pour boiling liquid over the carrots. Allow to cool at room temperature.
To make the whole roasted carrots, place them on a tray and cover with oil. Roast at 180ºC until dark in colour and soft.

For the harissa dressing, blend all the ingredients together and season well with salt.

To plate, spoon the purée at the base of the plate, cut the forgotten carrots in half and serve colour side up on top of the purée, arrange pickled carrots in between the roasted ones, top off with buffalo mozzarella and dress with the harrisa dressing.

Wine suggestion: Paul Cluver Elgin Gewurztraminer 2016

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