A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Go Back
Orange Miso Glazed Carrots, Carrot Top Pesto
Orange Miso Glazed Carrots with Carrot Top Pesto
Chef Georgette Farkas shares a dish she prepared using some of the beautiful carrots from Katchkie Farm.
The fennel, star anise, and ginger complement the carrots and add warm spice notes, while the white miso brings an extra pop of umami.
The key is to find carrots with their tops intact. if you’re not going to use them immediately, separate the tops from the carrots and keep both refrigerated until ready to use.
INGREDIENTS
PROCEDURE
- 2 lbs carrots, with green tops
- ½ cup olive oil, more as needed
- 3 tsp fennel seeds
- 3 oranges, zested, juiced, strained (1.5 cups approx.)
- 1 tsp star anis, toasted and ground
- 1 tsp ground ginger
- 2 tbs honey
- 3 tsp white miso
- Salt and pepper to taste
- Preheat oven to 400°.
- Remove carrot top greens and wash well. Blanch in salted boiling water. Shock in ice water, drain well by wringing in your hands to remove any excess water. Place in food processor with half of the orange zest and a pinch of salt. Puree in a food processor, streaming in approximately 3 tablespoons olive oil, or just enough to give the mixture a pesto like consistency. The amount of olive oil required will depend upon the amount of carrot top greens you have.
- Cut the end from each carrot. Slice carrots in long thin strips, ideally on a mandolin. You may choose simply to quarter carrots lengthwise or even to leave them whole. Adjust cooking time accordingly. Toss carrots in remaining olive oil, coating them generously. Arrange in a single layer in a sheet tray. Season with salt and pepper and sprinkle fennel seeds over the top. Bake approximately 45 minutes or until tender.
More Recipes
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Download the Cookbook A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment
Chefs’ Choir: Celebrating Thanksgiving
Our group of professional chefs at Chefs’ Choir™ shares some of their favorite meals to make around Thanksgiving.
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Cooking with Edible Weeds
Chefs Anastassia and Mike Deuel share how cooking with edible weeds transforms overlooked plants like dandelion, plantain, and mullein into delicious, sustainable dishes.
Related Posts
No records found for the
search criteria entered.
-
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Orange Miso Glazed Carrots with Carrot Top Pesto Chef Georgett...
-
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Orange Miso Glazed Carrots with Carrot Top Pesto Chef Georgett...
-
Chefs' Choir: Celebrating Thanksgiving
Our group of professional chefs at Chefs’ Choir™ shares some of their favorite meals to make around Thanksgiving...
