Miso-Glazed Heirloom Carrots with...Miso-Glazed Heirloom Carrots with Smoked Cashew Crème and Pistachio Dukkah

A sophisticated exploration of textures and umami, featuring salt-roasted heritage carrots, a velvety wood-smoke infused cashew purée, and a fragrant Egyptian-inspired nut crunch.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer mustard seeds with apple cider vinegar, a pinch of salt, and 1 tsp sugar over low heat for 10 minutes. Set aside to cool and bloom.

2. 02

   Preheat oven to 400°F (200°C). Toss carrots with olive oil and sea salt. Roast for 20-25 minutes until tender-crisp with caramelized edges.

3. 03

   Whisk together miso paste, maple syrup, and rice vinegar. Brush the mixture over the hot roasted carrots and return to the oven for 3 minutes to glaze.

4. 04

   For the Cashew Crème: Blend soaked cashews, lemon juice, liquid smoke, and 1/4 cup fresh water in a high-speed blender until perfectly silk-smooth. Season with fine sea salt.

5. 05

   For the Dukkah: Toast coriander and cumin seeds in a dry pan until fragrant. Coarsely crush with pistachios using a mortar and pestle. Stir in sesame seeds.

6. 06

   To plate: Swipe a generous spoonful of Smoked Cashew Crème across each plate. Arrange carrots artfully on top. Garnish with pickled mustard seeds, a heavy dusting of Pistachio Dukkah, and micro-cilantro.