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  • Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Posted on May 31st, 2016
by Marcus Samuelsson
Categories:
  • Vegetarian Recipes

This delicious roasted carrots with orange miso glaze and tofu puree was developed by Chef Marcus Samuelsson for the Red Rooster Harlem restaurant in New York City.

It’s a delicious vegetarian dish, light and healthy. Enjoy the recipe below!

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

This delicious roasted carrots with orange miso glaze and tofu puree was developed by Chef Marcus Samuelsson for the Red Rooster Harlem restaurant in New York City.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
  

ORANGE MISO GLAZE

  • 1 quart orange juice
  • 1/2 cup miso

TOFU PUREE

  • 1 block tofu
  • 1/2 cup cottage cheese
  • 1 clove garlic
  • Salt

CARROTS

  • 2 pounds Carrots
  • 5 shallots
  • canola oil
  • 1 tablespoon berbere spice
  • salt to taste
  • 1/2 cup orange miso glaze
  • tofu puree

Instructions
 

Orange Miso Glaze

  • Reduce orange juice by half, whisk in miso.

Tofu Puree

  • Puree all ingredients in a vitaprep.

Roasted Carrots

  • Toss carrots with shallots, berbere spice, salt and canola oil.
  • Roast in 350 degree oven for 20 minutes turning half way through the roasting process.

Serving

  • Just before serving, toss carrots in orange miso glaze, roast for 5 minutes in 400 degree oven to glaze the carrots.
  • Dot with tofu puree before serving.

Notes

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree
Tried this recipe?Let us know how it was!

Marcus Samuelsson

As the youngest person to ever receive a three-star review from The New York Times, chef Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. He was crowned champion of television shows Top Chef Masters and Chopped All Stars, serves as a mentor on ABC’s The Taste and stars in FYI’s The Feed. Marcus is co-producer of Harlem EatUp!, a food and culture festival which debuted in Harlem in May 2015. He is the author of The New York Times bestselling memoir Yes, Chef, which was recently adapted into the young adult memoir Make It Messy, which encourages young people to embrace their mistakes and follow their dreams. He is also the author of several cookbooks including his newest, Marcus Off Duty: The Recipes I Cook At Home (October 2014). In spring 2015, Samuelsson opened his second Harlem restaurant, Streetbird Rotisserie, a kitchenette. In fall 2015, Samuelsson was named Co-Chairman of the Board of Directors for Careers through Culinary Arts Program (C-CAP), a nonprofit organization that works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. In 2015, Samuelsson also opened his latest restaurant called Marcus', in the Hamilton Princess Hotel in Bermuda, and also announced his upcoming restaurant at the MGM National Harbor casino called Marcus, to open in 2016. Portrait by: Monika Sziladi

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