Baran’s 2239 Baby Rainbow Carrots
Hazelnut Truffle Aillade, Carrot Caramel,
Browned Butter Hollandaise
Leave it to Chef Tyler Gugliotta of Baran’s 2239 to take the humble carrot and turn it into a root vegetable fantasyland. Visually stunning, the colorful carrot-garden-in-a-bowl has three wildly distinctive sauces: a heady hazelnut truffle aillade, a sweet and earthy carrot caramel, and the rich silky hollandaise made with nutty browned butter.
Baran’s 2239 is arguably the hottest restaurant in the South Bay. The culinary collaboration by owners and brothers, Jonathan and Jason Baran and their friend Chef Tyler Gugliotta, opened earlier this year in Hermosa Beach, California.
“Fantastic pedigree in the kitchen.” -Los Angeles Magazine
“Progressive. Delicious. Unexpected.” -LA WEEKLY
“Best New South Bay Restaurant” -LA WEEKLY
“Atmosphere is casual, food is not.” -Los Angeles Times
#4 restaurant for “Best Overall” restaurants in Los Angeles -OpenTable
Jon Baran and I have been colleagues for several years and enjoy discussing recipes and esoteric ingredients…and it turns out that Tyler’s dad, Chef Greg Gugliotta and I worked together decades ago at Chez Melange. Small. World.
It has been my honor and pleasure to shoot Tyler’s food. His dishes are inspired, innovative, refreshingly original. Baran’s 2239 super-seasonal menu is fun and adventurous, this carrot dish is a perfect example. I loved this dish and asked if he would share…
Thank you for this wonderfully imaginative recipe, Chef!
Baby Rainbow Carrot Recipe
By Chef Tyler Gugliotta
- 3 bunches baby carrots
Clean then cook in boiling water until soft.
- 1 cup roasted hazelnuts
- 1 clove garlic
- ¼ cup olive oil
- ¼ blended oil
- 1 tsp truffle oil
- 1 tsp sherry vinegar
- ¼ tsp salt
Blend hazelnuts and garlic. Gradually add oils and sherry vinegar. Season with salt.
- 4 cups carrot juice
- 1 cup sugar
- ¼ cup sherry vinegar
- pinch salt
Place all ingredients in a medium saucepan and reduce down to 1 cup.
- 2 egg yolks
- dash of sherry vinegar
- ¼ lb brown butter
- ¾ lb clarified butter
- pinch salt
Whisk egg yolks and vinegar, gradually drizzle in melted butter while whisking continuously. Season with salt.
Ladle hollandaise into a shallow bowl. Arrange carrots in the hollandaise. Top with hazelnut aillade. Spoon carrot caramel around the perimeter and over the carrots. Garnish with carrot tops.
502 Pacific Coast Hwy
Hermosa Beach, California 90254
Southern Californians and visitors alike will be well-rewarded if they make the trek to the cute little strip mall on PCH in Hermosa Beach. Reservations on OpenTable here.
Hungry For More? My Baran’s 2239 Gallery
Food Network Featuring Carrots
#FallFest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite AUTUMN ingredients. This week, it’s CARROTS.
Get inspiration from our very popular Pinterest Board with over 550,000 followers called Let’s Pull Up A Chair. And if you’re looking for some more jazzy CARROT recipes, please visit my friends below.
The Lemon Bowl: Roasted Root Vegetable Soup
Creative Culinary: Carrot and Zucchini Quick Bread with Toasted Walnuts and a Cinnamon Nutmeg Glaze
Devour: 5 Gorgeous Carrot Recipes That Will Make You Eat With Your Eyes
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The Mediterranean Dish: Turmeric Roasted Carrots
The Fed Up Foodie: Carrot Cucumber Asian Slaw
Elephants and the Coconut Trees: Carrot Peas Pilaf
A Mind “Full” Mom: Vegan Carrot Soup with Spiced Peanuts
Pinch My Salt: Carrot Tomato Chipotle Soup
Healthy Eats: 7 Healthy Ways to Turn Carrots Into Cake
The Mom 100: Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
FN Dish: 6 Carrot Treats That Deserve a Spot in Your Thanksgiving Dessert Spread