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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Sarah Hermon
[email protected]These carrots are a great way to use up leftover yeast.
khayyam khan
[email protected]I'm going to try making these carrots with different types of wood chips to see how they change the flavor.
Osborn Athman
[email protected]I think these carrots would be even better if they were grilled instead of roasted.
Son Deyo
[email protected]Overall, these were a good side dish, but not something I would make again.
Kaur Kangur
[email protected]I would have liked the carrots to be a little more tender.
Ms Sho hana
[email protected]These were okay, but I've had better.
salman thind
[email protected]I found the roasted yeast to be a bit too overpowering.
Fikir Getahun
[email protected]The carrots were a little too smoky for my taste, but I still enjoyed them.
Oguntade Samuel
[email protected]I wasn't sure about the roasted yeast at first, but it really added a nice depth of flavor to the carrots.
Please Don't Lock
[email protected]These carrots were so easy to make and they turned out so well! I will definitely be making them again.
Rajesh
[email protected]I loved the combination of the sweet carrots and the savory smokiness of the larders.
Martin Butler
[email protected]These smoked carrots were a hit at my last dinner party! The smokiness from the larders gave them a unique and delicious flavor, and the roasted yeast added a nice nutty crunch.