Flavor Trends, Strategies and Solutions for Menu Development

An Ode To Carrots Best of Flavor 2018 | The Lakehouse | Moroccan Spice Roasted Carrots

The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint

Best of Flavor 2018
The carrot has emerged as a leader of the veg-centric movement, thanks to its familiarity, sweetness and structure, all of which invite flavor-forward culinary technique. At The Lakehouse, a modern Northwest farmhouse that serves refined farm-to-table cuisine, Chef/Owner Jason Wilson makes carrots a star with his Moroccan Spice Roasted Carrot small-plate offering.

“The carrots are a delicious celebration of a simple ingredient that we are all familiar with,” says Wilson. Farm-fresh carrots in heirloom colors and varieties are slowly cooked, confit-style, with spiced oil. They’re then quickly flash-fried to crisp them, seasoned with a spice mixture, served with fresh herbs, chiles, lime and labneh (goat’s milk yogurt cheese).

“I wanted to share the meaty texture and rich flavor of carrots by approaching it with layers of flavor,” explains Wilson. “We have the sharp labneh, acidic lime juice for brightness, fresh mint, basil and cilantro, familiar-flavored toasted shallot and garlic, and a pop of fresh Fresno chiles that lend heat.”

This dish has garnered media reviews and captured diners’ attention. Wilson plans to bring it to his other restaurants, such as Miller’s Guild and Civility & Unrest, but says it will always be a Lakehouse favorite.

“It’s beautiful, simple, unexpected—and it shows our love and care for the farm-fresh produce we work with.”


Jason Wilson


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



About The Author