These carrots are flambéed, brushed with miso glaze, and topped with fried almonds
Recipe for flambéed carrots
When carrots are cooked over a long period, it results in a more intense flavor. The glazing and flambéing enhance the carrot’s taste, making it the perfect accompaniment to the rest of your grilled meal.
If you’re feeling more adventurous, use them as the centerpiece of your meal. For example, in a hot dog bun or instead of a large steak.
Servings: Styks
Flambéed Carrots
These carrots are flambéed, brushed with miso glaze, and topped with fried almonds
Equipment
- Cutting Board
- Chef'S Knife
- Grill
- Pot
- Frying Pan
Ingredients
- 10 pcs. Carrots
- 27 gram Olive Oil
- 12 gram Miso
- 20 gram Sake
- 6 gram Soya
- 60 gram Skinless almonds
- 40 gram Whiskey
- Edible flowers
Instructions
- 1. Wash the carrots and remove most of the tops if they have them. Rub them with olive oil
- 2. The carrots should now be grilled over indirect heat, or very low heat, for 30-40 minutes (depending on the thickness of the carrots). Turn them along the way so they get heat on all sides
- Tip: they are done when you can stick a meat needle through them without resistance
- 3. Put miso, sake, and soy in a small pot, and simmer over low heat until it has thickened slightly, but is still liquid. Remove from heat and set aside for later
- 4. Toast the almonds in a pan until they take color. Coarsely chop them
- 5. Heat a pan thoroughly, either on the grill or on the stove. REMEMBER: if you do it on the grill, the handle will get very hot
- 6. Time to flambé!
- Remove the pan from the grill, place the carrots on it, pour whiskey over them and ignite the carrots. Shake the pan a little while the flames are burning and wait until the fire is extinguished
- 7. Plating!
- Place the carrots on a nice platter and brush them with the miso glaze. Sprinkle the chopped almonds on top and garnish with flowers