Shaved Vegetables with Carrot Jus, inspired by Chef Justin Burdett of Atlanta’s Miller Union
I’ve been travelling to Atlanta with my job for StarChefs.com, eating with some of the city’s best chefs, pastry chefs, mixologist, sommeliers, brewers, and baristas. And guess what? I love Atlanta! From the Southern charm to the not-to-cool hipster esthetic (a refreshing break for the sometimes overkill of Williamsburg), I’ve thoroughly enjoyed traipsing around this town with Editor-in-Chief Antoinette Bruno. And I can’t wait to head back in June to celebrate our latest class of culinary rock stars at the StarChefs.com Rising Stars Gala at the eclectic Goat Farm Arts Center.
And although we’re putting the spotlight on our Rising Stars, there was something about every one of the nearly 80 tastings that Antoinette and I loved—a clever flavor combination, an interesting technique, an out-of-this-world dessert, or a rich, complex beer. Justin Burdett, the chef de cuisine at Miller Union, was just one of the chefs who wowed us during our trips, and I can’t get his creative dish of fresh carrot juice and oysters out of my head. Lightly seasoned, it’s a refreshing riff on an oyster shooter. And it didn’t hurt that Burdett finished the dish with one of my personal favorite garnishes, celery leaves, for an added brightness.
My version, an ode to Burdett’s creativity, swaps out the oysters for shaved radish, beets, and carrots. It’s a simple, refreshing amuse buche or cool spring soup that brings a little bit of my newfound ATL love to any meal.
Shaved Vegetables and Carrot Jus, inspired by Miller Union Chef de Cuisine Justin Burdett
2 tablespoons grapeseed oil
2 tablespoons Champagne vinegar
Freshly ground black pepper
¼ cup carrots, julienned
¼ cup radishes, julienned
¼ cup beets, julienned
1 cup carrot juice, lightly seasoned
Whisk the oil, vinegar, salt, and pepper together. Toss with the carrots, beets, and radishes. Bunch the vegetables into piles and place into bowls. Pour carrot juice into bowls. Lightly dress celery leaves with remaining oil mixture and garnish with celery leaves.