Charred Heirloom Carrots with...Charred Heirloom Carrots with Black Garlic Miso Jus

Elevated roasted heirloom carrots glazed in a complex fermented garlic reduction, served over a silky macadamia nut emulsion with herb-infused oil.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Toss the heirloom carrots with grapeseed oil and a pinch of salt on a parchment-lined baking tray.

2. 02

   Roast the carrots for 20-25 minutes, turning halfway through, until tender and developing deep charred edges.

3. 03

   While carrots are roasting, drain the soaked macadamia nuts. Place in a high-speed blender with lemon juice and 50-70ml of fresh water. Blend until a completely smooth, velvety purée forms. Season lightly with salt.

4. 04

   In a small ramekin, mash the black garlic cloves into a smooth paste. Whisk in the miso paste, maple syrup, and a splash of warm water to create a glossy glaze with the consistency of heavy cream.

5. 05

   During the final 5 minutes of roasting, brush the carrots generously with the black garlic miso glaze and return to the oven to caramelize.

6. 06

   To plate, spread a generous circular base of macadamia purée on each plate. Arrange the glazed carrots elegantly over the purée.

7. 07

   Drizzle the vibrant chive oil around the plate and finish with a delicate sprinkle of Maldon sea salt.