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UnavailableCarrots Almondine with Yogurt and Dill Pollen with Chef John McConnell of Clif Family Winery
Currently unavailable

Carrots Almondine with Yogurt and Dill Pollen with Chef John McConnell of Clif Family Winery

FromThe Culinary Institute of America


Currently unavailable

Carrots Almondine with Yogurt and Dill Pollen with Chef John McConnell of Clif Family Winery

FromThe Culinary Institute of America

ratings:
Length:
2 minutes
Released:
Aug 4, 2017
Format:
Podcast episode

Description

Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck prepares Carrots Almondine with Yogurt and Dill Pollen. “Almondine” is a technique traditionally used to coat fish with almonds, but in this vegetarian dish, Chef McConnell roasts carrots and tops them with sliced roasted almonds. The almonds add a sweet nutty flavor, crunchy texture, and appealing contrast to the cool creamy yogurt sauce.
Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/carrots-almandine-yogurt-and-dill
Released:
Aug 4, 2017
Format:
Podcast episode

Titles in the series (100)

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com