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Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Marcus Samuelsson
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.
4.92 from 47 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
 
 

Orange miso glaze:

  • 1 quart orange juice
  • 1/2 cup miso

Tofu puree:

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 degrees F (176 degrees C) 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 degrees F (204 degrees C) oven to glaze the carrots.
  • Dot with tofu puree before serving.

Notes

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree
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