The other day, I made a batch of carnitas. Actually, I made them twice… two days in a row.
Both times, I scraped the bottom of the Dutch oven to get out the itsy bitsy pieces of pork that were stuck to the bottom. The #neverwasteanything part of me couldn’t bear to part with it.
It took me a few days to figure out what to do with it.
In the end, I elevated a basic carrot puree by garnishing it with the pork dust, and then finishing it off with some garden parsley that was just beginning to sprout.
To say that I think I just discovered something grand would be an understatement. Pork dust will be getting a lot of play at the RGB this year. Next up: egg scramble, roasted beets, seared scallops… it will be fun to experiment.
The key is to get just a bit of the pork in every bite.
Carrot and Yam Puree with Pork Dust and Micro Parsley
This basic carrot and yam puree gets a flavor boost with the addition of pork dust. Elevate it further by adding the first of your pasley sprouts.
~ Makes 10 Cups ~
~ Ingredients ~
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, diced (yield approximately 10-11 ounces)
- 1 ½ pounds carrots, quartered lengthwise, and roughly chopped
- 1 medium yam, peeled, and roughly chopped (yield approximately 8 ounces)
- 6 cups chicken stock
- ½ cup heavy cream
- ½ cup pork dust
- ½ cup micro parsley
~ Preparation ~
Time commitment: 45 minutes
- Minute 1: Heat the olive oil and butter in a large soup pot over medium heat. Add the onion, carrots, yam, and thyme. Season with salt and pepper. Cook for about 15 minutes, stirring frequently.
- Minute 15: Add the stock and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.
- Minute 35: Use a Vitamix or immersion blender to purée the soup. If you have neither, you may use a traditional blender; be sure to let the soup cool slightly before you purée.
- Minute 35: Return purée to large soup pot and heat over low heat. Add heavy cream and warm through for 5 minutes. Do not let the soup boil.
- Minute 40: Ladle puree into individual bowls, garnish with pork dust and micro parsley and serve immediately.
Source: Rustic Garden Bistro