Wood Oven Roasted Carrots
Wood Oven Roasted Carrots – LADL Flowchart Recipe
About: This dish was created by Bar Dough, a restaurant in Denver, Colorado. Bar Dough was listed as one of America’s 50 Best New Restaurants’ from Bon Appetit. The restaurant focuses on Italian constructs as a loose base, creating improvisations using pastas and small plates. The restaurant’s wood fire oven offers extra flourishes for specialty dishes like roasted carrots or pizzas.
Additions & Substitutions:
- Puffed Farro – This dish tastes best with the addition of Puffed Farro due to the combination of crunchy and soft textures. However, puffed farro takes extra time. Combine 1/4 cup farro, 2 cups water and salt in a saucepan. Bring to a boil, reduce to a simmer, and cook until farro is overcooked, about one hour. Drain farro and rinse in cold water. Spread out on a lined sheet pan in a single layer so the grains don’t touch. If you have a convection oven, dehydrate the farro for three hours at 150°F. If not, set aside in a warm place overnight and then flash fry in oil at 425°F. When it puffs, remove immediately, season with salt, and drain. Cool until crispy