Maple-Glazed Heirloom Carrots, Chevre, Truffle-Salted Pistachios Image

Maple-Glazed Heirloom Carrots, Chevre, Truffle-Salted Pistachios

Behind The Dish - "Portland"

Ingredients

Maple-Glazed Carrots

  • 1 pound Peeled Baby Heirloom Carrots
  • ¼ pound Unsalted Butter
  • ¼ Cup Water
  • ½ Cup B Grade Maple Syrup
  • ¼ teaspoon Freshly Ground White Pepper
  • 2 teaspoons Kosher Salt
  • 3 ounces Chèvre (Fresh Goat Cheese)
  • ¼ Cup Truffle-Salted Pistachios
  • 20 Each Tarragon Leaves
  • To Taste Flaked Sea Salt

Truffle-Salted Pistachios

  • ½ cup raw pistachios, out of the shell
  • 1 ½ tsp extra virgin olive oil
  • 1 tsp truffle salt (the good stuff)

Steps

Maple-Glazed Carrots

  1. Over medium heat, warm a large pot or pan.
  2. Melt the butter with the water and the maple syrup in the pan.
  3. When this mixture starts to boil, add the carrots, salt and white pepper.
  4. Mix with a spoon or rubber spatula.
  5. Cover with a lid and lower the heat.
  6. Steam the carrots for 5-7 minutes.
  7. Remove the lid.
  8. There should be an excess amount of liquid in the pan.
  9. Turn the heat up and reduce the liquid, while stirring, until the carrot liquid becomes thick and glazes the carrots.
  10. Taste and adjust seasoning if necessary.

Truffle-Salted Pistachios

  1. Preheat oven to 325 degrees F.
  2. Place the pistachios in a baking dish and bake until toasted.
  3. After six minutes, check every minute until they are fragrant and just toasted.
  4. Remove from the oven and immediately transfer them into a bowl.
  5. Add the olive oil and the truffle salt.
  6. Toss well to combine, then immediately place the nuts onto a flat surface to cool.