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Justin Chapple makes his carrot cake marmalade with yogurt and fresh fruit on this week’s episode of Mad Genius: Home Edition.
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor.
Food & Wine Culinary Director-at-Large Justin Chapple is back with another breakfast show-stopper—and this time, it has a carrot cake twist. For his carrot cake marmalade with yogurt and fresh fruit, a homemade marmalade is swirled into yogurt and topped with granola, blueberries, and clementine segments. The recipe was inspired by the roasted carrot marmalade-topped yogurt bowls at Molly's Rise and Shine in New Orleans. And the best part? It only takes three simple steps to make.
Read on for Justin's step-by-step method and follow along with the video above.
To start, you'll want to peel your carrots, cut them into manageable pieces, and shred them, either with a box grater or a food processor outfitted with a shredding disc. Then, get to work peeling and shredding the Honeycrisp apple as well, which helps add sweetness to the marmalade. (As Justin points out, he's not making a true marmalade here, as he would need to use citrus peel instead of the carrots.)
Take the shredded carrots and apple and add them to a large heavy-bottomed saucepan, along with the water, sugar, lemon zest and lemon juice (the only citrus in this recipe, he notes), lightly crushed cardamom pods, cinnamon sticks, star anise, and kosher salt. Cook it all over medium-high and bring it to a boil, and then cover and reduce the heat to medium, cooking for 15 minutes until the carrots are crisp-tender. Finally, uncover the pot and cook for an additional 20 to 25 minutes.
Once the carrots are tender and suspended in a thin syrup, you can remove the mixture from the heat (be sure to remove those spices, too). If you'd like, you can chill it and serve it as-is, or do as Justin does and puree it so it becomes ultra-smooth. Just ladle it into a blender, add a bit of honey for more sweetness, and puree it. He recommends leaving one corner of the blender open or removing the cap from the lid so steam can escape, and placing a towel on top of the blender so your hand is protected.
Start on a low speed, gradually increasing it, and add one tablespoon of water at a time to thin it as needed. Then, take the marmalade and transfer it to jars, placing them in the fridge to chill.
Once the pureed marmalade has chilled for 20 minutes, you're all set to serve it. To build the yogurt bowls, grab your yogurt, some granola, blueberries, and clementine segments. Justin first swirls the marmalade into the yogurt, and then layers the other ingredients on top. When you take a bite, make sure to get a little bit of everything in your spoon for the full experience.
"I mean, this is delicious," Justin says. "I know it's a little quirky, but trust me, this is one heck of a way to add a little carrot cake love to your breakfast."