Carrot-Chili with Melted Milk Sauce
Main Dishes | Author's cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Carrot - 8 pieces
- Basil - 0.7 oz
- Tomatoes - 7.1 oz
- Sweet Chili Sauce - 3 fl oz
- Chia Seeds - 0.2 oz
- Shallot - 0.2 oz
- Butter - 1.8 oz
- Clarified Butter - 7 fl oz
- Miso Paste - 0.3 oz
- Yakiniku sauce - 0.2 oz
- Dried Chinese mushrooms - 3.5 oz
Step by Step guide
Step 1
Wash the carrot (if it's young, you can skip peeling), sprinkle with salt, wrap in foil, and place on a baking tray.
Step 2
Roast the carrots in a preheated oven at 356°F for 40–50 minutes.
Step 3
Prepare the sauce. Combine melted milk, miso paste, and teriyaki sauce in a saucepan and reduce until it reaches a sauce-like consistency.
Step 4
Place the dried wood ear mushrooms in cold water and soak for 20–30 minutes.
Step 5
When the mushrooms have soaked up the water, rinse them and remove the tough parts that attach them to the wood, leaving only the thin 'ears', and place them in a bowl.
Step 6
Dice the tomatoes and add them along with their juice to the mushrooms.
Step 7
Finely chop the basil and add it to the bowl with the mushrooms. Season with salt and pepper, mix well, and let the mushrooms marinate at room temperature for 10-15 minutes.
Step 8
Cut the roasted carrots into wedges about 5–6 cm long.
Step 9
Heat butter in a skillet, and when it starts to sizzle, add the carrots and sauté for a short while.
Step 10
Add sweet chili sauce, stir, and let it cook until bubbles form.
Step 11
Place 2 sliced carrots on each plate, drizzle with a sauce made from melted butter, add muer mushrooms alongside, and garnish with basil, finely chopped green onions, and chia seeds.
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