Braised Heirloom Carrots & Crispy Goat Cheese

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Heat your knife under hot water, dry it and slice the cheese into 6 discs. Place the discs in the freezer to chill. Peel and mince the garlic and shallot. Trim off and discard the carrot greens. Pick the marjoram and parsley off the stems; discard the stems. Roughly chop the frisee. Using a peeler, remove the rind of the lemon (avoiding the pith) and mince to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Roughly chop the almonds.

Once the water is boiling, add the amaranth and cook 20 to 22 minutes, or until tender. Drain thoroughly and set aside while you continue cooking.

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and shallot and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the carrots, vegetable demi-glace, lemon zest, half the butter and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium and loosely cover with aluminum foil. Cook 14 to 16 minutes, or until slightly reduced and the carrots are tender. Remove from heat.

While the carrots cook, heat a small pan on medium-high until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes or until lightly browned. Transfer the toasted almonds to a small bowl and set aside. Wipe out the pan.

While the carrots continue to cook, remove the goat cheese from the freezer. Coat both sides of each piece in panko, gently pressing the breadcrumbs into the cheese. In the same pan used to toast the nuts, heat a thin layer of olive oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added, add the coated discs and cook 30 seconds to 1 minute per side, or until crispy and brown. Transfer the cooked discs to a paper towel-lined plate.

In a large bowl, combine the frisée and parsley. Toss with the juice of 1 lemon wedge and a drizzle of olive oil. Season with salt and pepper to taste. To finish your dish, stir the cooked amaranth, the juice of 1 lemon wedge and the remaining butter into the stewed carrots. To plate your dish, divide the carrots and crispy goat cheese between 2 dishes and garnish with the toasted almonds and marjoram. Serve the frisée salad and remaining lemon wedges on the side. Enjoy!