Mexican carrot "confit" with cilantro yoghurt

Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida, USA. 
Image by Stephanie Starr.

Ingredients

Yield - 8 Portions
 
Carrot Confit

• 2 pounds Multicolored Heirloom Carrots (peeled,tops on)
• 6 Garlic Cloves
•  4 sprigs Thyme
• 1 quart Olive Oil
• 1 quart Blended Oil

 
Cilantro Yogurt

• 1 cup Greek Yogurt
• ¼ cup Cilantro Leaves
• 2 Tablespoons Lime Juice
• 1 Lime (zested)
• 1 teaspoon Salt

 
Garnish

• Green Onion (sliced)
• Toasted Peanuts
• Grilled Lime (halved)
• Espellete

 
Preparation

Carrot Confit
Place Carrots, Garlic, Olive Oil, and Thyme in roasting pan.
Make sure carrots are full submerged in olive oil.
Cover pan in aluminum foil.
 Roast carrots at 350 degrees, fan on, for 20 mins or until tender all the way through.
Use a knife to make sure it penetrates easily.
 
Yogurt Sauce
Add in a small mixing bowl yogurt, cilantro, lime juice and zest, salt, and whisk.
 
Assembly

Garnish Carrots with sliced green onion and toasted peanuts. Use a squirt bottle for your cilantro yogurt and dot around. Squeeze the lime on top and sprinkle espellete on top.
 
Serve immediately.
 
Wine Match

Gruner Veltliner (Austria)

View of the 18th hole at the Cyress Course at Royal Poinciana Golf Club.
Painting by renowned golf artist, Graeme Baxter.