Carrots are an on-again, off-again ingredient in our kitchen. I guess today they are on. Today, I put together a carrot caramel balanced with miso and rice vinegar. My initial thought for the caramel was to use it in a marinade for black cod and other fish. I plan on doing that in the near future. While I was working with the caramel itself, I began to think of other uses, such as with our pear-parsnip crème caramel and served alongside our chocolate roll-ups. For now, we are working out the finer points of various dishes, though I thought the concept of the carrot caramel would spark numerous thoughts.
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