One of my favorite combinations is savory miso paired with a refreshing yogurt sauce. I matched these flavors with carrots, one of my favorite vegetables.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 bunches medium rainbow carrots
- One 1-pound slab bacon
- 1/2 cup roasted, salted pistachios
- Lemon zest, for serving
- Chopped fresh cilantro, for serving
- Chopped fresh Thai basil, for serving
- 1 cup plain yogurt
- 2 tablespoons yuzu juice
- 1 tablespoon white miso
- 1 tablespoon honey
- 1 clove garlic, grated
- One 1-inch piece ginger, grated
- 1/3 cup chopped fresh cilantro
- 1 green onion, sliced
- 1/2 teaspoon freshly ground black pepper
- Pinch kosher salt
- 1 cup white miso
- 1/2 cup gochujang
- 1/2 cup honey
- 2 teaspoons yuzu juice
Instructions
- Preheat a wood fire pizza oven or regular oven to 450 degrees F.
- Peel the carrots with the back of a knife. This will remove some of the skin, but leave the flavor the skin has behind.
- Chop the bacon to medium dice and render in a large saute pan over medium-low heat until golden brown but still somewhat soft and not overly crispy, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Add the carrots to the pan. Place in the oven to roast until just tender, 10 to 12 minutes.
- Meanwhile, make the two sauces.
- For the yogurt sauce: Combine the yogurt, yuzu juice, miso, honey, garlic and ginger and whisk until all are incorporated. Fold in the cilantro and green onion and season with the pepper and salt. Set aside.
- For the gochujang miso sauce: Combine the miso, gochujang, honey and yuzu juice and whisk until incorporated. Set aside.
- Remove the carrots from the oven and immediately add the gochujang miso sauce and bacon. Mix to combine and marry the flavors.
- To plate, spoon the yogurt sauce onto a serving platter, then top with the carrots and garnish with the pistachios, lemon zest, cilantro and Thai basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 671 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 8 g |
| Sugar | 39 g |
| Protein | 24 g |
| Cholesterol | 55 mg |
| Sodium | 3330 mg |
Reviews
We loved this dish. I did make up my own “YUZU” juice based on the description of it’s taste given on the show. Gochujang is a staple in my cupboard because of this chef. Also his tip on using the back of the knife to peel carrots is a great idea. leaves in more nutrients in the finished product too. This dish will be on our table often.