Roasted Roots Farm Carrots with Miso Brown Butter, Parsnips and Hazelnuts

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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.

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Prep Time:15

Cook Time:1 45

Raisin Rehydration:1

Total Time:3

Course: Side Dish

Cuisine: Californian

Keyword: Brown Butter, Carrots, Hazlenuts, Parsnips

Servings: Servings

Calories: 546kcal

Author: Julian Martinez

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.

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