Curried Oblique Carrots

1. Preheat the fryer to 350°F and a convection oven to 400°F on high fan. Peel the carrots and reserve the peels to fry for garnish. 
2. Fry the carrot peels with the baskets removed, turning with a spider (1 minute). 
3. Remove the peels, allowing the excess oil to drip away before transferring to a half-size sheet tray lined with paper towel. 
4. Working on a cutting board with a chef’s knife, place a carrot facing you horizontally. Remove the tops and discard. 
5. Hold the carrots with your anchor hand and the knife at a 45-degree angle. Cut and then roll the carrot a quarter turn toward you. Cut, roll; cut, roll—this style of cut will allow the carrots to have the same surface areas and approximately the same uniform cook time. 
6. Add the carrots to a stainless steel bowl and toss with the oil blend and salt and pepper. 
7. Add the carrots to a half-size sheet tray lined with parchment and bake in the convection oven for about 8 minutes or until just tender. 
8. To plate, ladle 2 oz. of the curried carrot bisque down first, followed by the carrots. Then spoon down the yogurt and the kale pesto. Garnish with fried carrot peels and carrot tops as desired.

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