- 50 grams rolled oats
- 36 grams light brown sugar
- 28 grams unsalted butter
- 20 grams honey
- 1.5 grams finely ground chicory root
- several carrots of any size or color you like
- pure olive oil
- 250 grams whole coffee beans
- 1 tablespoon finely ground coffee
- 100 grams thick crème fraiche
- 1 spoonful fruity olive oil
- 1/2 bunch cilantro leaves
- cilantro flowers
From the book, Coi: Stories and Recipes by Daniel Patterson (Phaidon, $49.95, October 2013)
- Put the oats in a metal bowl.
- Cook the brown sugar, butter and honey in a small saucepan until melted and simmering, then pour over the oats.
- Add the chicory and salt and mix to combine.
- Spread the mixture in an even layer on a baking tray lined with a Silpat and bake at 325°F (160°C) , stirring occasionally, until golden brown.
- Cool and store in a well-covered container.
- Clean the carrots well, but leave the skin on.
- Use big or small carrots, of any color, just use ones that are sweet.
- Toss them with a little pure olive oil and salt, and place them on a bed of dark roasted coffee beans in a covered container.
- Cook in a 350 degree oven, shaking the pan occasionally, until the carrots are very tender.
- Cut as you like.
- Sprinkle a plate with a little finely ground coffee.
- Throw crème fraiche at the plate with a spoon. Be liberal with it, and use great crème fraiche, cultured slowly, so that it has a thick, almost elastic texture.
- Place carrot pieces around the plate with a few drops of green olive oil, sprinkle some coarse salt on the carrots, and garnish with pieces of cilantro and cilantro flowers if you have them.