LARDER'S SMOKED CARROTS WITH ROASTED YEAST
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta, pastrami and bresaola. His passion for - and obsession with - koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, "Koji Alchemy" (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that's smoky, malty and absolutely unique.
Provided by Steven Raichlen
Categories vegetables, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
- Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
- While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
- Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
- Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.
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Cypmerra Da Original
[email protected]This recipe was a bit too complicated for my liking.
salman sawon
[email protected]I followed the recipe exactly, but my carrots didn't come out as tender as I would have liked.
Darrianlol
[email protected]The carrots were a bit too smoky for my taste.
Keshob Chandra
[email protected]I'm not sure what went wrong, but my carrots didn't turn out as flavorful as I expected.
Diana Peace
[email protected]This is a great recipe for a healthy and delicious side dish.
Hisam Uddin
[email protected]I made this dish for my family and they loved it! The carrots were tender and flavorful, and the roasted yeast added a nice touch.
Hemben Jeremiah
[email protected]These carrots were amazing! So flavorful and unique.
Rizwan King
[email protected]This recipe is a keeper! I'll definitely be making it again.
muna kayf
[email protected]I'm not usually a fan of carrots, but these were delicious! The smokiness and the roasted yeast really made a difference.
marc baldwin
[email protected]This is a great recipe for a special occasion. It's easy to make, but it looks and tastes like you spent hours in the kitchen.
[email protected] Ponniyakurssie
[email protected]I love the combination of flavors in this dish. The roasted yeast adds a nutty flavor that pairs perfectly with the sweet carrots.
Lahore Mobile Zhob
[email protected]These smoked carrots were a hit at our dinner party! The smokiness from the larder really added a unique flavor.