Roasted Roots Farm Carrots with Miso Brown Butter, Parsnips and Hazelnuts
Years ago, Preston Knox, who has worked with us almost since we opened, was tinkering in the kitchen and came up with this miso brown butter sauce. I tasted it and immediately knew we needed to feature it on the menu. We served it atop a New York strip, and people went crazy for it. But I always felt in the back of my mind the sauce had so much more potential beyond just as a glaze for steak. When planning the Bistro Amasa menu, I knew we wanted to highlight the carrots from Roots Farm, as they truly are outstanding. So I figured, why not treat carrots with the same level of care and respect we give to a steak? With their sweetness, I think the miso brown butter sauce actually goes better with the carrots than it does with beef.
Roasted Roots Farm Carrots with Miso Brown Butter, Parsnips and Hazelnuts
Tender roasted Roots Farm carrots meet silken miso brown butter and parsnip purée, finished with hazelnuts and golden raisins. A Bistro Amasa–inspired dish that highlights peak market produce with clean, seasonal flavors.
Ingredients
Miso Brown Butter
- Grapeseed oil, for sautéing
- 2 tablespoons minced garlic
- 3 tablespoons shallots, chopped
- 1 sprig rosemary, chopped
- 2 teaspoons shitake mushroom powder, from dried shiitake mushrooms,
blended
- ½ cup Amontillado, or dry sherry
- ½ cup red miso
- 3 tablespoons tamari, or soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons Dijon mustard, smooth
- ½ cup butter
- Salt, to taste
- Black pepper, to taste
Roasted Carrots
- 1 pound Roots Farm carrots, washed but not peeled, cut into natural shapes
- Olive oil
- Salt, to taste
Parsnip Purée
- 1 pound parsnips, peeled and roughly chopped
- ½ yellow onion, thinly sliced
- 2 tablespoons hazelnut oil
- ½ tablespoon lemon juice
- Salt, to taste
- Ground white pepper, to taste
Hydrated Golden Raisins
- 1 part golden raisins
- 2 parts sherry vinegar
To Serve
- Parsnip Purée, warmed if needed
- Caramelized carrots with miso brown butter sauce
- Hydrated golden raisins
- Hazelnuts, toasted and roughly chopped
- Fresh thyme
- Flaky sea salt, such as Maldon
Instructions
For the Miso Brown Butter
- In a wide pan, warm a splash of grapeseed oil over medium heat. Sweat the garlic, shallots, rosemary and mushroom powder until translucent. Deglaze with the amontillado and cook off the alcohol. Stir and reduce about 10 minutes. Add the miso, tamari, brown sugar, Dijon, salt and black pepper; cook until thickened, about 5 minutes. In a separate pan, cook the butter over medium-high heat until browned and fragrant. Slowly whisk the brown butter into the sauce and remove from heat. Season to taste with salt and pepper.
For the Roasted Carrots
- Heat oven to 425°F. Toss the carrots with olive oil and salt. Roast until caramelized and tender, 35–40 minutes, turning every 10 minutes. Add the miso brown butter sauce and toss to coat. Increase oven to 475°F and roast 10 minutes more, or until caramelized.
For the Parsnip Purée
- Bring a pot of salted water to a boil. Boil the parsnips and onion until very soft. Drain. Blend with the hazelnut oil and lemon juice until very smooth. Season with salt and white pepper, to taste.
For the Hydrated Golden Raisins
- Warm the sherry vinegar. Pour over the raisins and let hydrate at least 1 hour.
To Serve
- In a pan, lightly warm the parsnip puree if it has cooled considerably. Spoon the puree in the center of individual plates or a platter for serving family style. Top with the carrots, building height as you go. Spoon any remaining miso brown butter sauce over the carrots. Finish with hydrated golden raisins, toasted hazelnuts, and fresh thyme. Sprinkle with flaky sea salt and serve immediately.
Nutrition
Calories: 546kcal | Carbohydrates: 54g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 2342mg | Potassium: 1032mg | Fiber: 12g | Sugar: 21g | Vitamin A: 19687IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 3mg
