Makes 6 servings
6 medium carrots (about 8 inches/20 cm long and ¾ inch/2 cm wide), peeled
2 tbsp (30 ml) olive oil
1 tsp (5 ml) each: granulated sugar, kosher salt
Generous grind black pepper
Breading:
½ cup (125 ml) each: panko (Japanese breadcrumbs), whole wheat panko (or other dried breadcrumbs)
¼ cup (60 ml) white rice flour
2 tsp (10 ml) ground cumin
2 eggs, beaten
½ cup (125 ml) all-purpose flour (approximate)
½ cup (125 ml) vegetable oil
Preheat oven to 400°F (200°C). Lay 3 large pieces aluminum foil on counter, overlapping slightly. Place carrots on top in single layer. Drizzle with oil. Season with sugar, salt, and pepper. Wrap tightly; place on baking tray. Roast in oven 1 hour; flip foil package. Roast 1 more hour or until carrots are very soft. When cool enough to handle, unwrap carrots.
Line baking tray with parchment paper. Lay carrots on tray, leaving some space between each. Top with another piece of parchment paper and another baking tray. Place a heavy weight, such as several cans of food, on top of tray to press down carrots. Let press 10 minutes.…
