Carrot Mochi with Pickled Carrots, Carrot Vinaigrette, and Pistachio Dukkah Recipe | James Beard Fou

Ingredients

• Pickled Carrots (makes about 1 cup):
• 5 trimmed young carrots (about 1/2-inch thick), thinly sliced into rounds
• 3/4 cup Champagne vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red chile flakes
• Carrot Juice Vinaigrette (makes about 1/2 cup):
• 1/4 cup carrot juice
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/8 teaspoon finely grated (on a Microplane) garlic
• 1/4 teaspoon finely grated (on a Microplane) ginger
• 1/4 teaspoon finely grated (on a Microplane) jalapeño
• 1 dash Tabasco sauce
• 1/4 cup extra virgin olive oil
• 8 ounces large carrots, peeled and cut into 1-inch dice
• 1/2 cup plus 2 tablespoons carrot juice
• 1 cup mochiko-style sweet rice flour, plus more as needed
• 1 tablespoon extra virgin olive oil
• 1/4 cup raw shelled pistachios
• 3/4 teaspoon coriander seeds, toasted
• 3/4 teaspoon cumin seeds, toasted
• 1 tablespoon sesame seeds, toasted
• 1/4 teaspoon flaky sea salt
• 8 trimmed young carrots (about 1/2-inch thick)
• 1 tablespoon unsalted butter
• 2 sprigs thyme
• 1 sprig rosemary
• 1 medium garlic clove, smashed and peeled
• 2 tablespoons unsalted butter
• 1/4 cup drained Pickled Carrots
• 1 recipe Carrot Juice Vinaigrette
• 1/2 cup micro-sorrel (optional)
• 1 tablespoon very coarsely chopped dill
• 8 large mint leaves, torn at the last minute