Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado

by Chef Ludo Lefebvre

Total Prep Time

Up to 30 mins

Servings

4

Degree of Difficulty

Medium

Ingredients

POM-Curry Barbecue Sauce
9 cups juice from P∂M Wonderful Pomegranates
(or 9 cups POM Wonderful 100% Pomegranate Juice)
3 cups champagne vinegar
4 tablespoons curry powder
9 tablespoons sugar
Yogurt Foam (optional)
2 cups yogurt
2.7 fl. oz. water
Grilled Carrots
3⁄4 cup arils from POM Wonderful Pomegranates
(or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
Piment d’Espelette
1 bunch of watercress
olive oil
kosher salt

Preparation

POM-Curry Barbecue Sauce:
1. Prepare fresh pomegranate juice, if necessary.*
2. Place all ingredients in a medium saucepot.
3. Over medium heat, simmer and cook to slowly reduce by half.
4. Cool down in an ice bath and store until ready to serve.

*For 9 cups of juice, cut 18–27 large POM Wonderful Pomegranates in half and juice them with a citrus
reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**To prepare fresh arils, score 1 large P∂M Wonderful Pomegranate and place in a bowl of water. Break
open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl
and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¾ cup of the
arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Yogurt Foam (optional):
1. Place yogurt and water in blender and mix.
2. Place mixed liquid into a whipping siphon.
3. Charge with 1 cartridge, shake and keep in the refrigerator until ready to use.

Grilled Carrots:
1. Prepare fresh pomegranate arils, if necessary.**
2. Season carrots with oil and salt, and char very well on the grill until tender on the inside.
Make sure to turn carrots periodically to keep an even color all around.
3. While the carrots are cooking, place P∂M-Curry Barbecue Sauce into a pot and
slowly warm up.
4. Remove pit and skin from avocado and cut into quarters. Season pieces with salt and
fresh squeezed lemon juice, to taste. Put to the side for plating.
5. When carrots are cooked, you’re ready to plate.

To Plate:
1. Cut the avocado further into thin strips and place on each plate.
2. Put the carrots on a tray and glaze all sides with the heated P∂M-Curry Barbecue Sauce.
3. Arrange carrots on plates on top of and next to avocado.
4. Remove whipping siphon from refrigerator and squeeze a couple dollops of yogurt foam
on each plate.
5. Drizzle the entire plate with P∂M-Curry Barbecue Sauce.
6. Season everything on the dish with the Piment d’Espelette and then garnish each plate
with fresh arils and 3 to 5 pieces of watercress.

*For 9 cups of juice, cut 18–27 large P∂M Wonderful Pomegranates in half and juice them with a citrus
reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**To prepare fresh arils, score 1 large P∂M Wonderful Pomegranate and place in a bowl of water. Break
open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl
and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¾ cup of the
arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Yogurt Foam (optional):
1. Place yogurt and water in blender and mix.
2. Place mixed liquid into a whipping siphon.
3. Charge with 1 cartridge, shake and keep in the refrigerator until ready to use.
Grilled Carrots:
1. Prepare fresh pomegranate arils, if necessary.**
2. Season carrots with oil and salt, and char very well on the grill until tender on the inside.
Make sure to turn carrots periodically to keep an even color all around.
3. While the carrots are cooking, place P∂M-Curry Barbecue Sauce into a pot and
slowly warm up.
4. Remove pit and skin from avocado and cut into quarters. Season pieces with salt and
fresh squeezed lemon juice, to taste. Put to the side for plating.
5. When carrots are cooked, you’re ready to plate.
To Plate:
1. Cut the avocado further into thin strips and place on each plate.
2. Put the carrots on a tray and glaze all sides with the heated P∂M-Curry Barbecue Sauce.
3. Arrange carrots on plates on top of and next to avocado.
4. Remove whipping siphon from refrigerator and squeeze a couple dollops of yogurt foam
on each plate.
5. Drizzle the entire plate with P∂M-Curry Barbecue Sauce.
6. Season everything on the dish with the Piment d’Espelette and then garnish each plate
with fresh arils and 3 to 5 pieces of watercress.