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Carrot cutlet

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Ingredients

  • 6 medium carrots, about 8 inches long and about 3/4 inch wide
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
Breading
  • 6 medium carrots, about 8 inches long and about 3/4 inch wide
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup finely ground panko breadcrumbs
  • 1/4 cup finely ground breadcrumbs make from dried whole wheat bread
  • 2 tablespoon rice flour
  • 1 teaspoon finely ground cumin
  • 1 teaspoon egg, beaten
  • 2 cup all purpose flour
Lamb sauce
  • 6 medium carrots, about 8 inches long and about 3/4 inch wide
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup finely ground panko breadcrumbs
  • 1/4 cup finely ground breadcrumbs make from dried whole wheat bread
  • 2 tablespoon rice flour
  • 1 teaspoon finely ground cumin
  • 1 teaspoon egg, beaten
  • 2 cup all purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon large onions, coarsely chopped
  • 1 tablespoon large carrot, peeled and coarsely chopped
  • 5 tablespoon garlic cloves, smashed
  • 1 tablespoon celery rib, coarsely chopped
  • 1 cup dry red wine
  • 1/2 cup ruby port
  • 1 cup rosemary sprig
Apricot puree
  • 6 medium carrots, about 8 inches long and about 3/4 inch wide
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup finely ground panko breadcrumbs
  • 1/4 cup finely ground breadcrumbs make from dried whole wheat bread
  • 2 tablespoon rice flour
  • 1 teaspoon finely ground cumin
  • 1 teaspoon egg, beaten
  • 2 cup all purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon large onions, coarsely chopped
  • 1 tablespoon large carrot, peeled and coarsely chopped
  • 5 tablespoon garlic cloves, smashed
  • 1 tablespoon celery rib, coarsely chopped
  • 1 cup dry red wine
  • 1/2 cup ruby port
  • 1 cup rosemary sprig
  • 2 cup orange juice
  • 1 cup dried apricots
  • 3 tablespoon champagne vinegar
Herb salad
  • 6 medium carrots, about 8 inches long and about 3/4 inch wide
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup finely ground panko breadcrumbs
  • 1/4 cup finely ground breadcrumbs make from dried whole wheat bread
  • 2 tablespoon rice flour
  • 1 teaspoon finely ground cumin
  • 1 teaspoon egg, beaten
  • 2 cup all purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon large onions, coarsely chopped
  • 1 tablespoon large carrot, peeled and coarsely chopped
  • 5 tablespoon garlic cloves, smashed
  • 1 tablespoon celery rib, coarsely chopped
  • 1 cup dry red wine
  • 1/2 cup ruby port
  • 1 cup rosemary sprig
  • 2 cup orange juice
  • 1 cup dried apricots
  • 3 tablespoon champagne vinegar
  • 1 cup picked tarragon leaves
  • 1 cup picked parsley leaved
  • 1/2 cup picked dill leaves
  • 1/2 cup picked mint leaves
  • 1/2 cup picked chervil leaves

Preparation

Baking Directions:

Preheat oven to 400 degrees F.

Peel the carrots.

Lay three sheets of aluminum foil on the counter and place carrots on top of the foil.

Drizzle the carrots with the oil and season with the salt, sugar and pepper.

Wrap tightly in the foil and place on a baking tray in the oven.

  Cook for 1 hour and then flip the package of carrots and continue to cook for another 1 hour until the carrots are very soft.

When cool enough to handle, unwrap the carrots.

Line a baking tray with parchment paper and lay the carrots on the tray, leaving some space between each carrot.

Top with another piece of parchment paper and another baking tray.

Place a heavy weight, such as several cans of food, on top of the tray to press down the carrots.

Allow to press for 10 minutes.

If the carrots are cooked properly they will not break but will instead press into little cutlets.

For the breading, combine the panko, breadcrumbs, rice flour and cumin in a small bowl.

Dip each carrot into the all purpose flour, shaking off any excess flour.

Then dip the carrots in the egg wash.

Finally, dredge the carrots in the bread crumb mixture.

Heat about ½ cup of oil in a sauté pan over a medium flame.

When hot, carefully place the carrot cutlets in the oil and fry for 4 minutes per side, or until golden brown.

Transfer to a plate lined with paper towel to drain and season well with salt and pepper.

Spoon lamb sauce around the cutlet; serve with a dollop of apricot puree and garnished with an herb salad.

To make the lamb sauce, preheat the oven to 325 degrees F.

Season the lamb with salt and pepper.

In a large skillet, heat 1 tablespoon of the oil.

Add the lamb and cook over moderately high heat until browned on all sides, about 8 minutes.

Transfer the lamb to a plate and pour off the oil.

Add the remaining 1 tablespoon of oil to the skillet and add the onions, garlic, carrot and celery.

Cook over moderate heat until browned, 12 minutes.

Add the wine and port and boil until reduced to 1/3 cup, about 4 minutes.

Transfer to a roasting pan and add the rosemary.

Arrange the lamb shanks in the pan, add 3/4 cup of water and cover with foil.

Bake for 2 hours, turning the lamb once, until the lamb is very tender.

Transfer the lamb to a bowl.

Keep warm.

Strain the pan juices into a saucepan.

Boil over high heat until reduced to 3/4 cup, 7 minutes.

Shred the shank meat and add it to the pan juices; season with salt and pepper.

For the apricot puree, reduce orange juice by half in a small pot.

Add the apricots and the vinegar and simmer for 5 minutes.

Remove from heat and allow to stand for 10 minutes.

Transfer to the bowl of a blender and puree until smooth.

Serve warm with carrot cutlet.

To make the herb salad, mix together all the herbs in a small bowl.

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