Piloncillo-Ginger Carrots
Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo
Chef Marcella Ogrodnik of Duo’s | Pittsburgh, PA
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Carrots:
2 kilograms piloncillo sugar
200 grams sliced ginger
20 pounds carrots, peeled and halved
Extra virgin olive oil
Kosher salt
Chivo Blanco Beans:
3 serrano peppers, halved
1 head garlic, halved
1 onion, peeled and quartered
1 carrot, peeled and chopped
2 tablespoons whole black peppercorns
3 bay leaves
2 quarts chivo blanco beans, rinsed
Kosher salt
Peanut Salsa Macha:
2½ quarts vegetable oil
800 grams peanuts
200 grams white sesame seeds
100 grams guajillo chiles, stemmed and cut into 2-inch pieces
90 grams ancho chiles, stemmed, seeded, and cut into 2-inch pieces
40 grams morita chiles, stemmed
50 grams chopped garlic
3 grams Mexican oregano
Kosher salt
Champagne vinegar
Pico de Gallo:
1 quart diced tomatoes
½ pint diced onions
½ pint chiffonade cilantro
1 serrano pepper, minced
Kosher salt
Lime juice
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Lime juice
Edible flowers
METHOD
For the Carrots:
Heat oven to 400°F. In a large pot over medium-high heat, bring sugar, ginger, and 6 quarts water to a simmer. Arrange carrots into a single layer in a hotel pan. Season with olive oil and salt. Pour ginger syrup over carrots. Cover and roast 40 minutes, or until just tender. Let cool. Remove carrots from syrup and transfer to an airtight container. Refrigerate.
For the Chivo Blanco Beans:
Make a sachet with peppers, garlic, onion, carrot, peppercorns, and bay leaves. In a pot over medium-high heat, bring beans, prepared sachet, and 6 quarts cold water to a boil. Reduce heat and simmer until beans are almost fully cooked. Season with salt. Continue cooking until beans are tender. Remove from heat and let cool. Transfer beans and cooking liquid to an airtight container. Refrigerate.
For the Peanut Salsa Macha:
In a pot over medium-high flame, heat oil. Add peanuts and sesame seeds and toast until lightly browned. Strain into a mixing bowl, reserving cooking oil. Return pot to medium heat and add chiles and garlic. Toast 30 seconds, or until fragrant. Strain, reserving cooking oil and letting it come to room temperature. Once cooled, transfer garlic, chiles, and reserved oil to a Vitamix Commercial blender. Purée until smooth. Transfer mixture to bowl and fold in peanuts and sesame seeds. Season with oregano, salt, and vinegar. Transfer to an airtight container and reserve.
For the Pico de Gallo:
In a mixing bowl, combine tomatoes, onions, cilantro, and serrano pepper. Season with salt and lime juice. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a pot over low heat, warm Chivo Blanco Beans. Season with salt and desired amount Pico de Gallo. Keep warm. Heat and prepare a grill. Grill 5 Carrots until evenly charred on both sides and warmed throughout. Transfer to a work surface and season with salt and lime juice. Set aside. Spoon desired amount Chivo Blanco Beans into a serving bowl. Top with Carrots. Finish with desired amount Peanut Salsa Macha. Garnish with edible flowers.
