Grilled carrots with bone marrow cream sauce

Chef Sergio Jimenez
AVANT, San Diego

Chef Sergio Jimenez added this dish to AVANT’s menu as an homage to a childhood favorite his mother made with pork, tomato sauce and carrots. “I wanted to create something very similar to that.”

Ingredients

6 bunches carrots, peeled
Olive oil, salt and black pepper, to taste

Bone marrow cream sauce
3 lb. split bone marrow
Oil (any kind)
5 shallots, sliced
10 cloves garlic
1/4 cup tomato paste
1 quart sherry wine
1 sprig thyme
1 quart heavy cream
1 lb. butter

Instructions

Preheat grill to low to medium heat. Toss carrots with olive oil, salt and pepper. Place on grill and cook for about 20 minutes or until charred and tender.

In a medium pot, sear bone marrow in a small amount of oil for about 10 minutes. Add shallots, garlic and tomato paste. Cook until tomato paste has charred in color, about 5 minutes.

Deglaze with sherry wine and reduce by half. Add thyme and cream. Reduce by half.

In a blender, add cooked bone marrow meat and cream mixture. Blend until smooth, adding butter as needed. The consistency should be enough to coat the back of a spoon.

To serve, add a couple spoonsful of cream sauce in the middle of a plate and place carrots over sauce.