Glazed Baby Carrots with Sunflower Miso, Buckwheat Crunch and Tarragon

01

Ingredients

• 600 g slender baby carrots, scrubbed and trimmed, small green tops reserved
• 2 tablespoons olive oil, divided
• 1 tablespoon maple syrup
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon fine sea salt, divided
• 100 g raw sunflower seeds, soaked in hot water for 30 minutes and drained
• 1 tablespoon white miso
• 1 tablespoon lemon juice
• 80 to 100 ml warm water
• 1/2 teaspoon toasted sesame oil, optional
• 50 g raw buckwheat groats
• 1 teaspoon tamari
• 2 tablespoons yellow mustard seeds
• 60 ml apple cider vinegar
• 60 ml water
• 2 teaspoons granulated sugar
• 2 tablespoons fresh tarragon leaves
• 1 tablespoon reserved tender carrot-top leaves, optional

02

Prepare the dish

1. Combine the mustard seeds, vinegar, water, sugar and a pinch of salt in a small saucepan. Simmer for 12 minutes, until the seeds are tender and the liquid is syrupy; cool in the pan.
2. Heat the oven to 220°C (425°F). Toss the carrots with 1 tablespoon olive oil and 1/4 teaspoon salt. Roast for 22 to 28 minutes, turning once, until tender and browned at the edges.
3. Blend the drained sunflower seeds, miso, lemon juice, optional sesame oil, 1 tablespoon olive oil and 80 ml warm water until very smooth. Add more water a teaspoon at a time to make a thick, swooshable purée. Season to taste.
4. Rinse and thoroughly drain the buckwheat. Toast it in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until crisp and nutty. Add the tamari and stir for 30 seconds; spread on a plate to cool.
5. Stir the maple syrup, orange juice and orange zest together. Add this mixture to the hot roasted carrots and return them to the oven for 4 minutes, until glossy and lightly caramelized.
6. Pick the smallest tarragon and carrot-top leaves. Keep the components warm separately until ready to plate.