Maple-Glazed Heirloom Carrots with Chevre and Truffle-Salted Pistachios
- 1/2 cup unsalted butter
- 1/2 cup maple syrup, preferably grade B
- 1/4 cup water
- 1 pound baby heirloom carrots, peeled
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground white pepper
- 3 ounces chevre, crumbled
- 1/3 cup truffle-salted pistachios (recipe follows)
- 20 tarragon leaves
- Flaked sea salt
Bring butter, maple syrup, and water to boil in a large pot or pan wide enough to hold carrots in one to two layers. Add the carrots, kosher salt and white pepper and bring to a simmer. Steam carrots until firm-tender, 5 to 7 minutes. Uncover and reduce liquid to a thick glaze. Adjust the seasoning, if necessary.
Divide the carrots among four plates or place on one large platter. Garnish with the chevre, pistachios, tarragon, and sea salt to taste. Makes 4 servings.
To make the truffle-salted pistachios, spread 1 cup raw shelled pistachios in a single layer in a baking dish and bake in a preheated 325 F oven until roasted, up to 10 minutes. Transfer into a bowl and add the 1 tablespoon extra-virgin olive oil and 2 teaspoons good-quality truffle salt; toss to combine and cool.
Co-owners Greg Denton and Gabrielle Quinonez Denton, Ox, Portland, Oregon