LARDER'S SMOKED CARROTS WITH ROASTED YEAST
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta, pastrami and bresaola. His passion for - and obsession with - koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, "Koji Alchemy" (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that's smoky, malty and absolutely unique.
Provided by Steven Raichlen
Categories vegetables, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
- Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
- While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
- Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
- Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.
ROASTED CARROTS AND RADISHES
Never had a roasted radish? You must try this! Carrots complement the flavor well, and I don't really care for radishes raw.
Provided by Kathleen
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
- Roast in the preheated oven until tender, 20 to 25 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.3 g, Fat 13.6 g, Fiber 2.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 626.5 mg, Sugar 3.5 g
SMOKE-ROASTED RUSTIC ROOT VEGETABLES
Provided by Ardie A. Davis
Categories Potato Vegetable Side Picnic Super Bowl Vegetarian Backyard BBQ Dinner Root Vegetable Carrot Fall Summer Tailgating Family Reunion Grill Grill/Barbecue Vegan Party Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
- 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
- 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
- 4. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.
ROASTED CARROTS WITH SMOKED PAPRIKA
Modified from a recipe found on myrecipes.com which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Place the carrots in a large, non-reactive bowl.
- Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
- Transfer the mixture to a jelly roll pan in a single layer.
- Bake for 25 minutes or until tender, stirring a few times to evenly roast.
- Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .
Nutrition Facts : Calories 84.7, Fat 3, SaturatedFat 0.4, Sodium 312.8, Carbohydrate 14.4, Fiber 3.4, Sugar 8.5, Protein 1.2
BBQ CARROTS
Make and share this BBQ Carrots recipe from Food.com.
Provided by Catsrule
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice carrots into bite-size pieces. Cut onion into rings.
- Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
- Dot with butter and sprinkle with salt and pepper. Cover with foil.
- Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.
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