Carrot-Chili with Melted Milk Sauce

Ingredients

• Carrot 8 pieces
• Basil 0 oz
• Tomatoes 5 oz
• Sweet Chili Sauce 5 fl oz
• Chia Seeds 0 oz
• Shallot 0 oz
• Butter 0 oz
• Clarified Butter 5 fl oz
• Miso Paste 0 oz
• Yakiniku sauce 0 oz
• Dried Chinese mushrooms 5 oz

Step-by-Step Guide

Step 1

Wash the carrot (if it's young, you can skip peeling), sprinkle with salt, wrap in foil, and place on a baking tray.

Step 2

Roast the carrots in a preheated oven at 355°F for 40–50 minutes.

Step 3

Prepare the sauce. Combine melted milk, miso paste, and teriyaki sauce in a saucepan and reduce until it reaches a sauce-like consistency.

Step 4

Place the dried wood ear mushrooms in cold water and soak for 20–30 minutes.

Step 5

When the mushrooms have soaked up the water, rinse them and remove the tough parts that attach them to the wood, leaving only the thin 'ears', and place them in a bowl.

Step 6

Dice the tomatoes and add them along with their juice to the mushrooms.

Step 7

Finely chop the basil and add it to the bowl with the mushrooms. Season with salt and pepper, mix well, and let the mushrooms marinate at room temperature for 10-15 minutes.

Step 8

Cut the roasted carrots into wedges about 5–6 cm long.

Step 9

Heat butter in a skillet, and when it starts to sizzle, add the carrots and sauté for a short while.

Step 10

Add sweet chili sauce, stir, and let it cook until bubbles form.

Step 11

Place 2 sliced carrots on each plate, drizzle with a sauce made from melted butter, add muer mushrooms alongside, and garnish with basil, finely chopped green onions, and chia seeds.