Chili carrots with baked milk sauce

Wash the carrot (if it's young, you can skip peeling), salt it, wrap in foil, and place on a baking sheet.

Bake carrots in a preheated oven at 180 degrees for 40-50 minutes.

Prepare the sauce. Mix melted milk, miso paste, teriyaki sauce, place in a saucepan and reduce to sauce consistency.

Soak dried muer mushrooms in cold water for 20-30 minutes.

When the mushrooms swell, rinse them and remove the hard parts that attach them to the tree, leaving only the thin 'ears' and place them in a bowl.

Chop the tomatoes into small cubes and add them with the juice to the mushrooms.

Chop the basil finely and add it to the bowl with the mushrooms. Season with salt and pepper, mix, and let the mushrooms marinate at room temperature for 10-15 minutes.

Cut the roasted carrots into pieces of 5–6 cm.

Heat butter in a pan, and when it starts to bubble, add the carrot and sauté briefly.

Add sweet chili sauce, mix, and leave on heat until bubbles form.

Place 2 sliced carrots on each plate, drizzle with sauce made from melted milk, arrange muer mushrooms nearby, and garnish with basil, finely chopped green onions, and chia seeds.