Roasted Carrots with Nasturtiums – Moveable Feast

Ingredients

• 10 thin carrots, peeled and trimmed
• 10 torpedo onions, trimmed to a length of 5 inches
• 1/4 cup vegetable oil
• Fine sea salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 1/2 small onion, cut into medium dice (about 3 oz.)
• 1 medium carrot, cut into medium dice (about 5 oz.)
• 1 rib celery, cut into medium dice (about 3 oz.)
• 1/4 small celery root, cut into medium dice (about 3 oz.)
• Sea salt
• 1/2 to 1 cup low-sodium chicken broth
• 1/2 cup unsalted butter
• 1 Tbs. vadouvan or other curry powder
• Kosher salt
• 2 Tbs. minced shallots
• 1/2 oz. black garlic, finely chopped
• 1 tsp. grapefruit zest
• Nasturtium flowers, for garnish (optional)