Gaby Maeda

Spring carrots are celebrated three ways in this recipe from 2021 F&W Best New Chef Gaby Maeda: rolled into chewy mochi dumplings, pickled, and roasted. Using the signature method she came up with at State Bird Provisions in San Francisco, Maeda makes bouncy carrot mochi from scratch by combining fresh carrot puree with mochiko, sweet rice flour, then fries them in butter to give them a crispy-chewy texture. Served alongside her pickled carrots, pistachio dukkah, and roasted carrots, the dish is a riot of color, texture, and flavor. You will only need 1 tablespoon of the dukkah for this recipe. Try the rest sprinkled on top of steamed rice or roasted vegetables, or transform a simple green salad by mixing in a few tablespoonfuls of this crunchy, aromatic seasoning.
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Chef Gaby Maeda’s savory carrot mochi are as fun to make as they are to eat.
Roasted Carrots
Rating: Unrated
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2021 F&W Best New Chef Gaby Maeda's method for making these flavorful, buttery roasted carrots starts with briefly cooking whole carrots in an ovenproof skillet over medium-high heat and sautéing them in a little olive oil until they are browned in spots. She then tosses them with butter, thyme sprigs, and garlic, and seasons them with salt. The carrots are finally briefly roasted in a hot oven, where the high heat creates caramelized edges that add texture to their outsides, while their interior turns soft and creamy, but not mushy. The entire process takes just 20 minutes, and yields fork-tender carrots with satisfying flavor.
Pickled Carrots
Rating: Unrated
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These sliced pickled carrots add a little punch and crunch to any dish you add them to.