Lapsang-Roasted Carrot Ribbons with Buckwheat Blini, Horseradish Crème and Dill Oil

01

Ingredients

• 500 g large carrots, peeled
• 120 ml boiling water
• 2 teaspoons loose-leaf Lapsang souchong tea
• 1 tablespoon tamari
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon neutral oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 80 g buckwheat flour
• 60 g all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water
• 180 ml unsweetened oat milk
• 1 tablespoon neutral oil, plus a little more for the pan
• 150 g thick unsweetened vegan yogurt
• 1 tablespoon prepared vegan horseradish
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon fine salt
• 20 g fresh dill, thick stems removed
• 60 ml extra-virgin olive oil
• 1 small shallot, sliced into very thin rings
• 60 ml apple cider vinegar
• 1 teaspoon granulated sugar
• 1/4 teaspoon fine salt
• Freshly ground black pepper

02

Prepare the dish

1. Steep the Lapsang souchong in the boiling water for 6 minutes, then strain. Whisk the tea with the tamari, maple syrup, lemon juice, neutral oil, smoked paprika and coriander.
2. Use a wide vegetable peeler to shave the carrots lengthwise into broad ribbons. Put the ribbons in a heatproof bowl, cover with boiling water for 2 minutes, then drain and pat dry.
3. Toss the warm carrot ribbons with the tea marinade and let them stand for 20 minutes. Heat the oven to 220 C (425 F) and line a sheet pan with parchment.
4. Lift the carrots from the marinade, arrange them loosely on the pan and roast for 10 to 12 minutes, turning once, until supple with lightly caramelized edges. Brush with a spoonful of the reserved marinade and keep warm.
5. For the pickled shallot, stir the apple cider vinegar, sugar and salt until dissolved. Add the shallot rings and leave them for at least 20 minutes, then drain before plating.
6. For the blini, whisk the buckwheat flour, all-purpose flour, baking powder and salt. Stir in the thickened flax mixture, oat milk and oil just until smooth. Rest for 10 minutes.
7. Heat a lightly oiled non-stick skillet over medium heat. Spoon eight rounds, about 5 cm wide, into the pan in batches. Cook for about 2 minutes per side, until set and browned. Keep warm under a clean towel.
8. Whisk the vegan yogurt, horseradish, lemon zest, lemon juice and salt until smooth. Chill until needed.
9. Blend the dill and olive oil for 45 seconds. Strain through a fine sieve, pressing gently, and season with a pinch of salt.
10. Taste the carrot ribbons and all three sauces before plating; adjust the carrot with lemon, the crème with horseradish and the dill oil with salt as needed.