2 cups carrots (medium dice)
1 teaspoon grape seed oil
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1 tablespoon butter (goat milk butter, preferred)
3 tablespoons pumpkin seed oil
1 tablespoon Champagne vinegar
Salt and black pepper
2 cups carrots (cut into matchsticks)
Toasted pumpkin seeds, for garnish
Kale/radish micro greens, for garnish
Sauté diced carrots in grape seed oil and goat milk butter. Carrots should be softened and slightly browned, 5-10 minutes.
In a small bowl, whisk pumpkin seed oil with champagne vinegar. Season with salt and pepper.
Place sautéed carrots on the plate. Toss the raw carrots in the vinaigrette and set atop the cooked carrots. Finish with toasted pumpkin seeds and micro greens.