Carrot Flowers

• tempo total: 9 minutes

Ingredientes

For the Carrots

3 carrots

25 g (2 tbsp) butter

25 g (2 tbsp) olive oil

60 ml (¼ cup) water

For the Glaze

1 tbsp white miso paste

3 tbsp maple syrup

2 tbsp apple cider vinegar

Juice & zest of 2 clementines or 1 orange

1 tsp smoked paprika

½ tsp salt

1 tsp pink pepper (or chili flakes)

For Serving

Greek yogurt or labneh

Chopped pistachios

Carrot leaves or coriander

Sliced green onions

Olive oil

Instruções

Peel the carrots using a vegetable peeler. Roll them into medallions and secure with kitchen twine.

Heat the butter and olive oil in a pan over medium heat. Add the medallions and sear for about 3 minutes on each side until lightly golden. Add the water and cook for another 3–4 minutes.

In a small bowl, mix together the miso, maple syrup, apple cider vinegar, clementine juice and zest, smoked paprika, salt, and pink pepper/chili flakes.

Pour the glaze into the pan, letting the medallions absorb the flavors as the sauce reduces, about 2–3 minutes. Flip occasionally to coat evenly.

Serve over a base of Greek yogurt or labneh. Top with pistachios, carrot leaves or coriander, and green onions. Drizzle with the remaining glaze and a bit of olive oil.

Video by @alishatopal_