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Carrot Planks with Pea Pudding Recipe

Peas and carrots are an ubiquitous pairing for a good reason but I enjoy combining them in different ways that take people by surprise visually and still deliver the familiar taste they love. This is one of the more unusual preparations, a roasted carrot plank topped with pea pudding and some pancetta for added flavor and texture.

Carrot planks pea pudding

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the carrot planks with pea pudding recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Carrot Planks with Pea Pudding Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 10 to 20 small servings

Carrot Planks with Pea Pudding Ingredients

For the Pea Pudding

100g pancetta or bacon, diced
300g frozen peas
50g shallots, diced
20g garlic, roughly chopped
2g thyme leaves
200g water
2.4g agar, 0.6%
100g cream
15g lime juice
Salt and pepper
5g mint leaves

For the Roasted Carrot Planks

7 large carrots
Olive oil
Salt and Pepper

To Assemble

Pancetta
Mint leaves

Carrot Planks with Pea Pudding Instructions

For the Pea Pudding

Place the pancetta in a pot and cook over medium heat until the fat is rendered and it is crispy. Remove the pancetta while leaving some of the fat, reserve the pancetta for garnish. Add the peas, shallots, garlic, and thyme to the pot and cook until the peas have softened.

Add the water and agar to the pot and blend well. Bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly. Add the cream and lime juice then blend to combine. Salt and pepper to taste.

Pour the pea mixture into a container and let it set completely. Once set, add the mint leaves and puree well with an immersion or standing blender.

For the Roasted Carrot Planks

Preheat an oven to 232°C (450°F).

Peel the carrots and cut into 38mm (1.5") segments. Square each segment and then cut into 6mm (0.25") planks. Toss the planks in olive oil then salt and pepper them. Place them in a roasting pan and roast for 5 to 10 minutes, until they have just started to brown and soften but the inside is still firm. Remove from the oven and set aside.

To Assemble

Place a carrot plank on a plate and top with a line of the pea pudding. Add a piece or two of pancetta and a mint leaf to the top then serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Carrot Planks with Pea Pudding Recipe

PT120M Ingredients: 100g pancetta or bacon diced 300g frozen peas 50g shallots diced 20g garlic roughly chopped 2g thyme leaves 200g water 2.4g agar 0.6% 100g cream 15g lime juice Salt and pepper 5g mint leaves 7 large carrots Olive oil Salt and Pepper To Assemble Pancetta Mint leaves
4.6667 stars - based on 12 reviews
Surprise your guests with a fun modernist twist on the old favorite combo of peas and carrots. This recipe tops a roasted carrot plank with pea pudding and some pancetta for added flavor and texture.
1 Serving