Chili carrots with baked milk sauce
4 servings
100 minutes
Recipe from Alexander Chelmakin, chef of the Nome restaurant.
1
Wash the carrot (if it's young, you can skip peeling), salt it, wrap in foil, and place on a baking sheet.
- Carrot: 8 pieces
2
Bake carrots in a preheated oven at 180 degrees for 40-50 minutes.
3
Prepare the sauce. Mix melted milk, miso paste, teriyaki sauce, place in a saucepan and reduce to sauce consistency.
- Baked (scalded) milk: 200 ml
- Miso paste: 8 g
- Teriyaki sauce: 6 g
4
Soak dried muer mushrooms in cold water for 20-30 minutes.
- Dried wood ear mushrooms (mu-err): 100 g
5
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.
6
Chop the tomatoes into small cubes and add them with the juice to the mushrooms.
- Tomatoes: 200 g
7
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.
- Basil: 20 g
8
Cut the roasted carrots into pieces of 5–6 cm.
9
Heat butter in a pan, and when it starts to bubble, add the carrot and sauté briefly.
- Butter: 50 g
- Carrot: 8 pieces
10
Add sweet chili sauce, mix, and leave on heat until bubbles form.
- Sweet chili sauce: 100 ml
11
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.
- Baked (scalded) milk: 200 ml
- Dried wood ear mushrooms (mu-err): 100 g
- Basil: 20 g
- Chives (ciboulette): 5 g
- Chia seeds: 5 g
