Take 6 of the carrots, cut into large chunks, and cook in water seasoned with salt and sugar.
Cook thoroughly; carrots should be nearly falling apart.
Place into a blender and blend.
Slowly pour in the chamomile brown butter until fully emulsified; the puree should go from being orange to yellow.
Check for seasoning, add salt if necessary, and reserve.
Roasted carrots:
Preheat the oven to 375F.
Peel the remaining carrots and toss with olive oil, salt, and 2 tbsp of the Honey and Wild Chamomile Syrup.
Place on a sheet tray with aluminum foil, roast until cooked through, roughly 10-15 minutes. (optional: finish with clarified butter in a pan until caramelized thoroughly.)
Toss with olive oil, the remainder of the shrub, and keep warm until serving.
Chamomile brown butter:
Melt 1 stick of butter in a small pan and cook thoroughly until fine bubbles form; you’re looking to brown the butter and reserve the solids.
Once finished, pour the excess butter into a small pan and deglaze the brown butter solids with the Wild Chamomile Vinegar.
Take the now-clarified brown butter and add to the dried chamomile.
Steep the chamomile, warming in a small pan if necessary.
Strain through a coffee filter or paper towel to remove the chamomile particulate.
Fried peppers and onions:
Finely dice the peppers and shallots and place into a pan with 1 stick of butter, melted, and canola oil.
Bring up the temperature and fry in the butter/oil mixture.
Cook until browned, but not burnt (the bubbles will become quite fine.)
Pour through a sieve and place the fried onions and peppers onto a plate lined with a paper towel to absorb the excess oil.
Place into a bowl, toss with salt, and allow to cool.
Plating:
On a plate, layer the components starting with with the carrot and chamomile puree, followed by the roasted carrots, then the fried shallots and peppers, garnishing with the dill and carrot greens.
