Carrots with Chocolate Bock by Chef Ken Oringer
2lbs rainbow carrot
1tsp curry powder
5 sprig dill chopped
lemon juice and salt to taste
Mix ingredients in a bowl until smooth
Roast the carrots in 4 oz brown butter with 8 sage leaves, 1 sprig rosemary, 2 sprig thyme and 1 bay leaf. Continue basting with butter until carrots become tender. Season with salt and pepper. Pour in 3 oz chocolate bock, cook until glazed and reserve. Put carrots platter, drizzle with Buttermilk vinaigrette and dollops of harrissa or sriracha. Garnish with orange zest, sea salt, chives and mint.