Zanahorias fáciles glaseadas con miso y gremolata de cebolleta

Ingredientes

• 1 bunch Scallions, chopped
• 3 cloves Garlic, minced
• Zest of one lemon
• 1 tbsp Toasted sesame seeds
• 1 tsp + 1/3 cup unseasoned rice vinegar, divided
• 1/4 tsp Kosher salt
• 1 cup Maple syrup
• 1 1/2 sticks Unsalted butter
• 1/2 cup White miso
• 1/4 cup Low-sodium soy sauce
• 3 lbs Carrots, peeled and sliced into halves (basically you want them to be able to fit into a dutch oven lengthwise)

Preparación

1. 1

   In a medium bowl, combine chopped scallions, garlic cloves, lemon zest, sesame seeds, 1 tsp unseasoned rice vinegar, and ¼ tsp kosher salt. Set gremolata aside.

2. 2

   In a medium Dutch oven, add maple syrup, unsalted butter, miso, soy sauce, ⅓ cup unseasoned rice vinegar and 2 cups water to a boil. Whisk the ingredients until smooth. Next, add in carrots and reduce heat to medium. Cover and cook the carrots for about 12 minutes.

3. 3

   Uncover the pot and increase the heat to high and continue to cook until the carrots are fork tender and the glaze is thick and glossy, about 15 minutes. Remove the pot from the heat and stir in lemon juice.

4. 4

   Using a slotted spoon, transfer the carrots to a platter. Top the carrots with the reserved gremolata and extra glaze.