Dirt Candy’s Vegetarian Carrot Bun Slideshow

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Courtesy of Arthur Bovino

Chef Amanda Cohen juicing carrots.

Carrot Juice

Courtesy of Arthur Bovino

Chef Amanda Cohen juicing carrots.

Carrot Pulp and Juice

Courtesy of Arthur Bovino

Preparing the juice for the dough.

Pouring in the Carrot Juice

Courtesy of Arthur Bovino

Chef Cohen pours the carrot juice into the Cuisinart with the dough.

Sticky Dough

Courtesy of Arthur Bovino

Chef Cohen playing with the sticky carrot dough.

Dough Resting

Courtesy of Arthur Bovino

Like Cohen, you can write down the time one hour from when you placed the dough in the bowl onto the plastic wrap. (A trick that comes in handy when you've got a lot going on in the kitchen or forget to set a timer). 

Roasted Carrots for Filling

Courtesy of Arthur Bovino

The crispy, yet tender, roasted carrots right out of the oven. 

Carrot, Cucumber and Scallion Mixture

Courtesy of Arthur Bovino

The roasted carrots, scallions and cucumbers mixture waiting in a bowl as Chef Cohen gets ready to finish making the bun filling. 

Finished Filling

Courtesy of Arthur Bovino

The finished filling mixture before it gets scooped into the buns. 

Folded, Uncooked Buns

Courtesy of Arthur Bovino

The folded buns on the parchment paper waiting to be steamed. 

Steaming the Buns

Courtesy of Arthur Bovino

Chef Cohen steaming the buns in batches.

Final Dish

Courtesy of Arthur Bovino

The final dish of Barbecued Rainbow Carrot Buns served with a Carrot-Hoisin Reduction Sauce and White Carrot Salad.