Carrot Coins & Frawn Dressing

Carrot Coins & Frawn Dressing
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Carrot Coins & Frawn Dressing
1 bu rainbow/ orange carrots
1 handful carrot frawns
Potato/Corn starch as needed
1/8 cup of water
1/3 cup oil
2/3 cup rice wine vinegar
3 tbsp pickle seasoning
2 tbsp mustard
1 tbsp honey
1-2 tbsp butter or oil
3-4 qts water for cooking
Sprinkle of parmesan cheese
Salt and pepper as needed
Bowl ice water
Clean, peel and chop carrots. Place in @cookanyday vessel with the 1/8 cup water and steam for about 6-8 minutes, or until tender. Once soft mash by hand or blend using @ninjablenders until smooth.
Season with a little salt and pepper and add your starch 1/4 cup at a time until you have formed a soft dough. Roll on a floured or starched surface into 1 inch logs. Slice each log about 1/2 inch thick. Then roll and press into coin shapes and set aside.
Get a pot of saltwater boiling and cook the coins for about 7-10 minutes, or until they are chewy like pasta. Drain and dunk into an ice bath. Drain, dry, then saute the coins in a little butter or olive oil for about 5 minutes. Leave in pan.
Blanch the handful of carrot frawns ( tops ) until dark green, shock in ice water. Squeeze all the water out and blend with the oil, vinegar, mustard, and honey. Season mixture with salt and pepper.
Toss the coins in a couple of tablespoons of the dressing to coat them well. Pour a little sauce in the bottom of a bowl and layer the coins on top. Sprinkle all over with parmesan cheese and serve immediately. As always, please enjoy.