This new item at Beefsteak, the four-unit fast-casual vegetable bowl concept by José Andrés’s ThinkFoodGroup, based in Washington, D.C., seeks to honor the carrot.
“Carrots tend to take the backseat when it comes to most recipes,” head chef John White said. “We wanted to put the carrots in the driver seat and let them take you on a vegetable journey.”
The bowl features curried carrots along with cauliflower roasted with curry spices, pickled red onions, cilantro, coconut milk, extra virgin olive oil and pumpkin seeds served with white rice and lentils,.
“The warm spices and sweetness of the carrots create a perfect harmony of flavor, and with the acidity of the pickled onions this dish really comes alive,” White said.