Miso Glazed Carrots with Homemade Labneh
Dive into the flavors of autumn with these irresistible miso-glazed carrots, perfectly paired with creamy homemade labneh. Topped with crunchy roasted cashews and a drizzle of fragrant dill oil, this dish is a vibrant celebration of seasonal ingredients that will have your taste buds dancing! Get ready to impress at your next gathering with this delightful recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 400 ml apple juice (13.5 fl oz)
- 8 big carrots
- 30 g ginger (1.06 oz)
🥛Dairy & Eggs(3)
- 80 g brown butter (5.6 tbsp)
- 300 g Greek yogurt (10.6 oz)
- 200 g yogurt 3,8 % fat (7.06 oz)
🫙Pantry Staples(2)
- 20 g honey (0.71 oz)
- 100 g neutral oil (3.53 oz)
🧂Spices & Seasonings(3)
- 50 g Dill (1.76 oz)
- Flaky salt
- pinch of salt
🍯Sauces & Condiments(1)
- 25 g dark miso (0.88 oz)
📦Other(2)
- roasted cashewsoptional
- thinly cut spring onionsoptional
Nutrition (per serving)
Calories
683
Protein
16g
Carbs
42g
Fat
55g
👨🍳 Instructions
- 1
Slice the carrots with a mandoline into thin strips and transfer them to a bowl with warm water and a bit of salt.
- 2
Roll the carrots into a rose and secure with some kitchen twine.
- 3
Cut the leftover carrots into cubes and mix with the juice and ginger, then strain.
- 4
Roast the carrots with a third of the brown butter from both sides for about 2 minutes before deglazing with the carrot and apple juice.
- 5
Reduce until it turns into a syrup and the carrots are cooked (about 10 minutes).
- 6
Take out the carrots.
- 7
Mix the syrup with the remaining ingredients and pour the glaze over the roasted carrots and cook it for another 1-2 minutes.
- 8
For the labneh, mix Greek yogurt, yogurt, and a pinch of salt, transfer to a cheesecloth, and drain for 8-12 hours.
- 9
Place the labneh into a bowl and finish with some good olive oil and flaky salt.
- 10
For the dill oil, cut dill and mix it with oil and salt for 30 seconds on highest speed, heat to 70 degrees Celsius, strain it in a cheesecloth and cool down over an ice bath, then transfer to a squeeze bottle.
💡 Pro Tips
- ✓Soak mandoline-sliced carrots in warm salted water for 2-3 minutes before rolling to increase pliability by 30-40%, making them less likely to crack when forming roses.technique2-3 minutes soak
- ✓Add miso paste (25g) to the glaze only after reducing the juice to syrup and removing from heat, then whisk in over residual warmth (around 160°F/70°C) to preserve umami compounds and prevent bitter off-flavors from miso's volatile aromatics.timing160°F/70°C, post-reduction
- ✓Use a 60:40 ratio of Greek yogurt to regular 3.8% fat yogurt (240g:160g) for labneh because the higher protein-to-moisture ratio of Greek yogurt prevents over-draining and ensures creamy texture after 8-12 hours.ingredient60:40 ratio (Greek:regular)
- ✓Brown the butter for 3-4 minutes until it reaches 150°F/65°C with visible hazelnut-colored solids before using 1/3 for initial carrot searing; the milk fat solids provide better browning through the Maillard reaction than clarified butter alone.technique150°F/65°C, 3-4 minutes
- ✓Reduce carrot-apple juice glaze until it coats a spoon and reads 225-230°F/107-110°C (thread stage), ensuring the miso emulsifies properly with remaining brown butter and achieves glossy coating without breaking.timing225-230°F/107-110°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Miso Glazed Carrots with Homemade Labneh
Dive into the flavors of autumn with these irresistible miso-glazed carrots, perfectly paired with creamy homemade labneh. Topped with crunchy roasted cashews and a drizzle of fragrant dill oil, this dish is a vibrant celebration of seasonal ingredients that will have your taste buds dancing! Get ready to impress at your next gathering with this delightful recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 400 ml apple juice (13.5 fl oz)
- 8 big carrots
- 30 g ginger (1.06 oz)
🥛Dairy & Eggs(3)
- 80 g brown butter (5.6 tbsp)
- 300 g Greek yogurt (10.6 oz)
- 200 g yogurt 3,8 % fat (7.06 oz)
🫙Pantry Staples(2)
- 20 g honey (0.71 oz)
- 100 g neutral oil (3.53 oz)
🧂Spices & Seasonings(3)
- 50 g Dill (1.76 oz)
- Flaky salt
- pinch of salt
🍯Sauces & Condiments(1)
- 25 g dark miso (0.88 oz)
📦Other(2)
- roasted cashewsoptional
- thinly cut spring onionsoptional
Nutrition (per serving)
Calories
683
Protein
16g
Carbs
42g
Fat
55g
👨🍳 Instructions
- 1
Slice the carrots with a mandoline into thin strips and transfer them to a bowl with warm water and a bit of salt.
- 2
Roll the carrots into a rose and secure with some kitchen twine.
- 3
Cut the leftover carrots into cubes and mix with the juice and ginger, then strain.
- 4
Roast the carrots with a third of the brown butter from both sides for about 2 minutes before deglazing with the carrot and apple juice.
- 5
Reduce until it turns into a syrup and the carrots are cooked (about 10 minutes).
- 6
Take out the carrots.
- 7
Mix the syrup with the remaining ingredients and pour the glaze over the roasted carrots and cook it for another 1-2 minutes.
- 8
For the labneh, mix Greek yogurt, yogurt, and a pinch of salt, transfer to a cheesecloth, and drain for 8-12 hours.
- 9
Place the labneh into a bowl and finish with some good olive oil and flaky salt.
- 10
For the dill oil, cut dill and mix it with oil and salt for 30 seconds on highest speed, heat to 70 degrees Celsius, strain it in a cheesecloth and cool down over an ice bath, then transfer to a squeeze bottle.
💡 Pro Tips
- ✓Soak mandoline-sliced carrots in warm salted water for 2-3 minutes before rolling to increase pliability by 30-40%, making them less likely to crack when forming roses.technique2-3 minutes soak
- ✓Add miso paste (25g) to the glaze only after reducing the juice to syrup and removing from heat, then whisk in over residual warmth (around 160°F/70°C) to preserve umami compounds and prevent bitter off-flavors from miso's volatile aromatics.timing160°F/70°C, post-reduction
- ✓Use a 60:40 ratio of Greek yogurt to regular 3.8% fat yogurt (240g:160g) for labneh because the higher protein-to-moisture ratio of Greek yogurt prevents over-draining and ensures creamy texture after 8-12 hours.ingredient60:40 ratio (Greek:regular)
- ✓Brown the butter for 3-4 minutes until it reaches 150°F/65°C with visible hazelnut-colored solids before using 1/3 for initial carrot searing; the milk fat solids provide better browning through the Maillard reaction than clarified butter alone.technique150°F/65°C, 3-4 minutes
- ✓Reduce carrot-apple juice glaze until it coats a spoon and reads 225-230°F/107-110°C (thread stage), ensuring the miso emulsifies properly with remaining brown butter and achieves glossy coating without breaking.timing225-230°F/107-110°C