Carrot Planks with Pea Pudding Recipe

Peas and carrots are an ubiquitous pairing for a good reason but I enjoy combining them in different ways that take people by surprise visually and still deliver the familiar taste they love. This is one of the more unusual preparations, a roasted carrot plank topped with pea pudding and some pancetta for added flavor and texture.

Carrot planks pea pudding

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the carrot planks with pea pudding recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Carrot Planks with Pea Pudding Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 10 to 20 small servings

Carrot Planks with Pea Pudding Ingredients

For the Pea Pudding

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

100g pancetta or bacon, diced
300g frozen peas
50g shallots, diced
20g garlic, roughly chopped
2g thyme leaves
200g water
2.4g agar, 0.6%
100g cream
15g lime juice
Salt and pepper
5g mint leaves

For the Roasted Carrot Planks

7 large carrots
Olive oil
Salt and Pepper

To Assemble

Mint leaves

Carrot Planks with Pea Pudding Instructions

For the Pea Pudding

Place the pancetta in a pot and cook over medium heat until the fat is rendered and it is crispy. Remove the pancetta while leaving some of the fat, reserve the pancetta for garnish. Add the peas, shallots, garlic, and thyme to the pot and cook until the peas have softened.

Add the water and agar to the pot and blend well. Bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly. Add the cream and lime juice then blend to combine. Salt and pepper to taste.

Pour the pea mixture into a container and let it set completely. Once set, add the mint leaves and puree well with an immersion or standing blender.

For the Roasted Carrot Planks

Preheat an oven to 232°C (450°F).

Peel the carrots and cut into 38mm (1.5") segments. Square each segment and then cut into 6mm (0.25") planks. Toss the planks in olive oil then salt and pepper them. Place them in a roasting pan and roast for 5 to 10 minutes, until they have just started to brown and soften but the inside is still firm. Remove from the oven and set aside.

To Assemble

Place a carrot plank on a plate and top with a line of the pea pudding. Add a piece or two of pancetta and a mint leaf to the top then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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