Oak-Smoked Heirloom Carrots with...Oak-Smoked Heirloom Carrots with Pine Nut Ricotta and Black Garlic Miso Jus

A sophisticated study in textures and umami, featuring tender oak-smoked carrots served over a silky cultured pine nut cream, finished with a fermented black garlic reduction.

Ingredients

Cooking Instructions

1. 01

   Scrub carrots and trim tops, leaving 1 inch of green stem. Reserve a handful of the finest carrot greens for the garnish.

2. 02

   Toss carrots with olive oil and salt. Roast at 400°F (200°C) for 20 minutes until tender-crisp. During the last 5 minutes, use a handheld smoking gun with oak chips to infuse the roasting pan with smoke, or use a stovetop smoker.

3. 03

   Prepare the ricotta: Drain soaked pine nuts and blend with lemon juice, a splash of water, and a pinch of salt until perfectly smooth and aerated. Fold in nutritional yeast if desired for depth.

4. 04

   For the jus: In a small saucepan, whisk the black garlic cloves into the vegetable stock, miso paste, and maple syrup. Simmer over low heat until reduced to a syrupy glaze. Strain through a fine-mesh sieve.

5. 05

   Finely mince the reserved carrot tops and mix with a touch of lemon zest and olive oil to create a vibrant micro-gremolata.

6. 06

   To plate: Spread a generous swoosh of pine nut ricotta on a chilled ceramic plate. Arrange the smoked carrots elegantly on top. Drizzle with the black garlic miso jus and garnish with the carrot top gremolata and a sprinkle of Maldon salt.