Carrot “Steak” Tea Sandwich
MEATY - FAB - VELVETY - ANISE-Y - FULFILLING - JUICY - SEARED
That’s how DeVonn Francis describes his custom recipe, a charred, juicy, meaty Carrot “Steak” Tea Sandwich with peak heirloom tomato and fresh cream cheese. DeVonn designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook his full recipe below.
BY DEVONN FRANCIS
This recipe serves a group of four people.
INGREDIENTS
Carrot Steak
4 large carrots, cut into 2-inch pieces
½ cup grapeseed oil
½ cup extra-virgin olive oil
1 bunch thyme
6 medium garlic cloves
2 whole star anise
1 teaspoon cumin seeds
Cream Cheese Spread
8 ounces cream cheese
1 serrano chile, finely chopped
Sandwich
1 large heirloom tomato, cut into ⅛-inch slices
1 loaf milk bread, cut into 1-inch slices, crusts removed
DIRECTIONS
Make the carrot steaks: Preheat the oven to 250˚F.
On a cutting board, slice the carrots into uniform planks about 1/16th of an inch thick. Stack the carrots together in four bundles until 1½-inches tall and tie with butcher’s twine to secure.
Place the carrots in a 9x9-inch baking dish and add the grapeseed oil, olive oil, thyme, garlic, star anise, and cumin seeds.
Transfer the pan to the oven and bake until a cake tester or knife easily passes through the carrots with medium resistance, about 1 hour.
Let the carrots cool in the oil, then transfer to a rimmed baking sheet lined with a wire rack or paper towel to catch any excess oil. Reserve the oil.
Season each carrot bundle with salt on all sides.
Heat a medium pan over medium high heat and place the carrot bundles down and sear just as you would a steak until the edges are deeply browned, about 2-3 minutes. Transfer to a cutting board and untie each bundle. Season with salt.
Make the cream cheese spread: Add the cream cheese, serrano chile, and 2 tablespoons of the reserved carrot confit oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high speed until well combined.
Assemble the sandwiches: Spread the cream cheese mixture onto the sliced bread. Top with a heirloom tomato slice and enough shingles of the carrots to cover the tomato. Serve immediately.
