Charred Heirloom Carrots with...Charred Heirloom Carrots with Miso-Macadamia Cream and Carrot Top Chlorophyll Oil

A sophisticated exploration of the humble carrot, utilizing every part of the plant through modern techniques. Earthy salt-roasted carrots meet a fermented nut cream and a vibrant, house-made herb oil.

Ingredients

Cooking Instructions

1. 01

   Separate carrot tops from roots. Blanch the green tops in boiling salted water for 30 seconds, then immediately shock in an ice bath. Squeeze bone-dry with a towel.

2. 02

   Blend the dried tops with grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth to yield a bright green chlorophyll oil. Set aside.

3. 03

   In a small saucepan, simmer mustard seeds with apple cider vinegar and maple syrup over low heat until the seeds are plump and liquid is reduced to a glaze. Let cool.

4. 04

   Drain macadamias and blend with miso, lemon juice, and 1/4 cup fresh water until completely velvety and smooth. Transfer to a squeeze bottle.

5. 05

   Toss the carrot roots with oil and salt. Roast at 400°F (200°C) for 15 minutes. Finish by searing them in a screaming-hot cast-iron pan for 2 minutes to achieve a deep, smoky char.

6. 06

   To plate: Draw a circular swoop of the miso-macadamia cream. Arrange 3-4 carrots atop the cream. Dot with pickled mustard seeds, drizzle the vibrant herb oil around the plate, and finish with a sprinkle of Maldon salt.