Carrot, Sour Curd, Pickled Pine by Matt Orlando | Fine Dining Lovers
An exclusive vegetarian recipe shared by chef Matt Orlando, one of the speakers at 2015 Food on the Edge Event in Galway.
Ingredients
- Carrots
- Yogurt
- Pine nuts
- Apple cider vinegar
- Nasturtium
- Buttermilk
- Butter
- Carrot juice
- Lemon juice
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