Inspired by David Chang’s musings of the unsung hero of grilling, miso butter, we decided to make our own. We paired it with a perfect Spring dish, roasted carrots. The umami flavor of miso enhances the earthy sweetness of the carrots. The dish looks beautiful too, and made for a great addition to our Easter brunch!
1 bunch of carrots
1/4 c. miso butter
scallions for garnish
Preheat oven to 375 F. Chop tops off carrots. (Save the carrot tops for a pesto!) Place carrots in a single layer on a baking sheet and brush with extra virgin olive oil. Sprinkle with salt and pepper and roast for about 20 minutes. Once nicely browned, remove from oven. Plate carrots on a serving dish. Scoop a large mound of miso butter on top, allowing it to melt over the carrots. Top with chopped scallions.
For the miso butter: Place butter in a medium-sized mixing bowl. Measure 4 tbsp. of miso and stir well into butter. Add fresh cracked pepper to taste.Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.