Miso glazed carrots

Chef Jason Baker
Flavor Affinity, San Diego

This dish was inspired by "being on a farm, seeing beautiful carrots and saying, 'I want to make a dish that highlights just this.'" San Diego chef Jason Baker suggests using small, farm-fresh carrots—washed, but not peeled.

Ingredients

1 1/2 lb. small organic carrots
1 bundle rainbow chard
Avocado oil, salt and black pepper, to taste

Sumac labneh
1 cup Greek yogurt
1 tbsp. sumac
Salt and white pepper, to taste

Miso glaze
2 tbsp. yellow miso
2 tbsp. tamari (gluten-free soy sauce)
1 tbsp. brown sugar
1 tbsp. rice vinegar
1/2 tsp. salt

Spiced peanuts
1 cup unsalted peanuts
2 tbsp. avocado oil
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. cayenne pepper powder

Instructions

For labneh: Combine yogurt and sumac, and adjust with salt and pepper as needed.

For glaze: Whisk ingredients together and adjust seasoning.

For peanuts: Preheat oven to 250 degrees. Combine all ingredients until peanuts are well coated. Bake for 15 minutes or until peanuts are dry.

To complete: Increase oven temperature to 450 degrees. Toss carrots in avocado oil, salt and pepper until well coated. Spread onto a parchment-lined baking sheet. Roast until tender, about 12 minutes. Meanwhile, remove stems from chard and roughly chop chard. Sauté in avocado oil until wilted. Gently heat miso glaze until bubbles form. Add carrots and cook until well coated.

To serve: Place labneh on one side of the plate, in the middle. Using a spoon, push labneh across the plate. Place chard in the middle as a bed for the carrots. Lay carrots in a pyramid stack and sprinkle peanuts over the top.

Serves 4