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.