Mosaic Carrot
Carrot Roulade Curry, Fried Potatoes, Shiso Oil
Chef Marcos Juarez of Hidden Omakase | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
Carrot Roulade:
1 pound peeled rainbow carrots, tops removed and reserved
1 bunch scallions
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
Curry:
1 quart vegetable stock
1 sheet kombu
½ stick butter
½ cup all-purpose flour
2 tablespoons ground turmeric
2 tablespoons ground cumin
1 teaspoon paprika
1 teaspoon chile powder
1 tablespoon Worcestershire sauce
1 tablespoon mirin
1 tablespoon soy sauce
To Assemble and Serve:
Yield: 1 serving
Thinly sliced russet potatoes, fried
Micro carrots
Shiso oil
METHOD
For the Carrot Roulade:
Heat oven to 350°F. Place carrot tops and scallions onto an aluminum foil-lined sheet tray. Cook until charred to ash. Transfer to a mixing bowl. Stir in cumin, garlic powder, onion powder, and paprika. Add carrots and toss to coat. Increase oven heat to 375°F. Transfer carrots to a parchment paper-lined sheet tray and roast 15 minutes, or until carrots are fork-tender. Let cool, then season with salt. Set aside. On a work surface, lay out plastic wrap. Place ⅓ of the carrots on plastic wrap. Tightly roll into a log. Seal and refrigerate until set. Repeat process with remaining carrots. Refrigerate.
For the Curry:
In a pot over medium heat, add vegetable stock and kombu. Bring to a simmer. Using a slotted spoon, remove and discard kombu. In a separate pot over medium heat, add butter and flour. Cook until a blonde roux is achieved. Stir in remaining ingredients. Slowly add stock to roux, mixing between each addition. Cook until desired thickness is achieved. Reduce heat and keep warm.
To Assemble and Serve:
On a work surface, slice Carrot Roulade into desired size. Bring to room temperature. Spoon a small pool Curry into a serving bowl. Top with Carrot Roulade. Garnish with fried potatoes, micro carrots, and shiso oil.
