We started again with the idea behind the tastiest beet ever. We peeled gigantic horse carrots. They were sweet, crisp, and juicy. We put them into hotel pans in a CVap set at 185°F. We cooked the carrots for 2 hours until they were cake tester tender. When the carrots were cooked, we noticed a carrot water in the hotel pans with them. It was carroty. We poured the carrot water into a pot and reduced it by 7/8. When it was done, we reserved it. We cut the carrots in half and put them into a dehydrator set at 150°F. We dried them for 10 hours. When the carrots developed a thick exterior skin and felt soft on the inside, they were done drying. We put them into a bowl with the carrot water reduction and glazed them. To balance the carrots’ sweetness, we added yogurt whey. The lactic tang brought the carrots into balance. To serve them, we tempered the carrots. Then we roasted them briefly in a wood-fired oven. They shared equal billing with the whey monte poached scallops.
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