• Ingredients: 30
  • Serves: 15
  • Prep: 15 min
  • Bake: 1 3/4 hr

Candied carrot curls with equipment: a sharp vegetable peeler; a 16- by 11-inch nonstick bakeware liner such as silpat. To make this candied carrot curls for 15 persons you will need 15 min for preaparation and 1 3/4 hr for baking.

Ingredients

  • Equipment: a sharp vegetable peeler; a 16- by 11-inch nonstick bakeware liner such as Silpat

For turnips

For bread crumbs

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).

    For this step you will need

  2. Step 2 Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes.

    For this step you will need

  3. Step 3 Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet.
  4. Step 4 Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.