Menage a Trois Infused Veggie Plate
Roasted Beets, Grilled Carrots with Honey, and Fried Brussel SproutsA decadent, yet healthy appetizer trio
Servings 4
Ingredients
- 1 Red Beet
- 1 Bunch Multi-Color Carrots
- 10 Brussel Sprouts
- 1 Bunch Scallions
- 1 sprig Rosemary
- Fresh Dill
- 3 cloves Garlic
- 1 Shallots
- 1/2 Leek
- 3 tbsp Olive Oil
- Salt
- Black Pepper
- 1 Cannabis Infused Honey Sticks
- Sartori Sarvecchio Parmesan
Instructions
FOR THE BEETS
- Preheat oven to 375(F).
- Toss beets in olive oil and season with salt and pepper. Smash a few cloves of garlic, take a couple sprigs of thyme and place in a pan lined with aluminum foil. Cover pan with foil and place in oven. Roast for about two hours or until beets are soft.
- Remove beets from oven and let cool. When beets are cool, peel with a paper towel (wear gloves to prevent beet pigment from transferring to bare skin).
- Prepare beets for plating by cutting them into any desired shape you’d like on the plate.
FOR THE CARROTS
- Bring salted water to a boil in a large pot.
- Peel carrots leaving about an inch of the stem on top of the carrot and pick the green tops for garnish.
- Blanch carrot until almost soft, about 3-4 minutes.
- Remove carrots from pot and place in an ice bath to cool for a few minutes. Remove and pat dry.
- Finish carrots by grilling. Once grilled place carrots on a plate and glaze with infused honey.
FOR THE SHALLOTS AND LEEKS
- Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).
- Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.
- Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.
- Remove from water and pat dry.
- Using a mandoline or sharp knife, slice shallots thin and separate layers.
- Preheat deep fryer to 350(F) degrees
- In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.
FOR THE BRUSSEL SPROUTS
- Cut brussel sprouts into quarters.
- Slice scallions on a bias very thin.
- Fry in 350 degree deep frier for a few minutes (cover frier so oil doesn't splatter)
- Once finished in the frier toss with soy sauce and scallions in a medium sized bowl.
PLATE ASSEMBLY
- Shave parmesan.
- Place beets, carrots, and brussel sprouts on plate.
- Add garnishes; shallots, leeks, dill, carrot tops, and cheese.
Mighty Pumpkin Granola
