One Ingredient - Three Course Meal

SHOP PARMESAN ROASTED CARROT FRIES:

Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper-lined baking sheet. Roast in a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing halfway through

SHOP THAI CHICKEN CURRY MEATBALLS:

Put a large pot of water on to boil. Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs. Add a splash of oil and the meatballs to a large frying pan over medium heat. Brown the meatballs on all sides and let them cook through. While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a boil then reduce to a simmer. When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.

SHOP CARAMELIZED CARROT ICE CREAM:

Preheat oven to 425°F (218°C). Line a large baking sheet with parchment. In a large measuring cup, whisk together the heavy cream with the orange juice and lime juice. Set aside in fridge until needed. In a medium pot, combine the Raw Sugar with the water and butter. Place on medium-high heat and bring to a boil, stirring to dissolve sugar. Add in the shredded carrots. Bring mixture back to a boil, and stir to coat carrots with the syrup. Cook until slightly softened; 5 minutes. Remove from heat. Use tongs to remove carrots and evenly spread onto the prepared baking sheet. Place sugar-mixture back onto medium-high heat. Reduce liquid to a thick syrup; about 5 minutes. Drizzle syrup over the carrots. Bake for 10 minutes or until edges begin to caramelize, stirring halfway through. Remove from oven. Carefully scrape the hot carrots and any leftover sugar or caramelized bits from the baking sheet into a blender, or bowl of a food processor fitted with the metal blade. Add in the milk and let carrots cool; 5 minutes. Process carrots until smooth or desired consistency is reached. Leave mixture chunkier if carrot bits are wanted throughout the ice cream. Stir carrot mixture into the heavy cream until well-blended. Stir in the pure maple syrup, pure vanilla extract, orange and lime zest, cinnamon, and salt until thoroughly combined. Place in fridge to chill; at least 30 minutes. Transfer the cold mixture into the bowl of ice cream maker and follow the manufacturer’s instructions. For softer ice cream, serve immediately after being churned. For a firmer consistency, transfer to a container, cover well and freeze for 1 to 2 hours.