Carrots Roasted in Curry Salt Crust

Corey Siegel



  • 650 g Flour
  • 300 g Salt
  • 175 g Egg Whites
  • 300 g Water
  • 6 g Ground Black Pepper
  • 3 g Dried Thyme
  • 5 g Ground Coriander
  • 2 g Ground Clove
  • 5 g Ground Ginger
  • 30 g Curry Powder


  • 30 g Shiro Miso Paste
  • 6 ea Smashed Garlic
  • 6 ea Thyme Sprigs
  • 6 ea Medium Carrots


  1. Combine all crust ingredients into a TRK food processor on high speed for 1 min. to create a dough.
  2. Dust a work surface with flour and transfer the dough onto it.
  3. Roll out the dough to ¼ inch thickness.
  4. Cut the sheeted dough in half to create a top and bottom.
  5. On one of the dough halves, spread the miso down and add the carrots on top in alternating directions.
  6. Add the garlic and thyme and place the other top over the carrots.
  7. Cut the crust with a knife so you have a clean square shape and crimp the edges with a fork or fingers.
  8. Bake on convection mode in the air-o-steam Touchline combi oven at 375°F for 30 min.
  9. With a knife, cut open the crust and serve.
Carrots Roasted in Curry Salt Crust 2018-02-16T14:02:23+00:00 Electrolux Professional