Miso Roasted Carrots with Citrus Black Truffle Crema |… | Roland Foods

Ingredients

• 1 pound whole carrots
• 1/4 cup white wine vinegar
• 2 tablespoons plant-based butter, melted
• 3 tablespoons Roland® Miso
• Salt and pepper, to taste
• Chopped fresh "soft" herbs for garnish (dill, parsley, tarragon, basil, or cilantro)
• 1/2 cup Roland® Coconut Milk
• 1/2 cup white potatoes, peeled and diced
• 1/2 teaspoon Roland® Fine Crystal Sea Salt
• 3 oz. fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon Roland® Black Truffle Oil (get the Black Truffle Oil on Amazon )
• Preheat oven to 400 degrees F
• Peel carrots, and trim the ends. Cut the carrots in half lengthwise
• In a medium sized mixing bowl combine vinegar, butter and miso, stir until combined
• Add the carrots into the bowl, toss in the miso mixture until coated
• On a nonstick baking sheet, layout the carrots, season with salt and pepper
• Roast in the oven for 15 minutes
• Flip each carrot over to achieve even cooking, return to oven for 15-20 minutes until slightly caramelized and edges begin to crisp
• Remove from pan and serve hot or room temperature – Garnish with fresh chopped fresh herbs if desired (suggest tarragon & Italian parsley)
• Remove from heat, strain the potatoes and cool to room temperature
• Add the potatoes, coconut milk, salt, lemon juice and zest to a blender. Blend until smooth
• Pour into a container, cover and refrigerate. Allow at least 1 to chill before use
• Serve with roasted carrots