Mugolio-Glazed Carrots

Turnips, Genmai, and Spruce Tips

Chef David Kocab of The Black Pig | Cleveland, OH
Yield: 1 serving

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Adapted by StarChefs  |  November 2016

INGREDIENTS

Mugolio Syrup:
Young 1/2-inch pine cones

Vegetables:
3 ounces young carrots
2 ounces turnips, sliced to roughly the same thickness as carrots
Olive oil
1 teaspoon salt

Pine Glaze:
1 tablespoon lemon juice
1/2 ounce butter

To Assemble and Serve:
Genmai (toasted brown rice)
Sugar-packed spruce tips
Mint leaves, torn

METHOD

For the Mugolio Syrup:
Using cheesecloth, make a pouch and place pine cones inside, leaving enough cloth to tie securely at top. In a nonreactive container, add pine cones and cover with water by 6 inches. Store in a cool, dark place for minimum 2 months, maximum 6 months; strain through a chinois. In a saucepot over low heat, add pine liquid and reduce by one-third or until it reaches the consistency of a syrup. Cover and store at room temperature.

For the Vegetables:
Prepare and heat a wood-fire grill. In a mixing bowl, combine all ingredients. Grill over direct flame until vegetables are slightly charred on the outside and cooked about halfway through.

For the Pine Glaze:
In a saucepan over medium-high heat, combine lemon juice, ½ cup water, and 2 ounces Mugolio Syrup. When mixture starts to simmer, add charred carrots and turnips to glaze and finish cooking. When glaze reduces to desired consistency, remove from heat and swirl in butter. 

To Assemble and Serve:
To a serving bowl, add glazed Vegetables, seasoning with genmai and spruce tips; stir to combine. Garnish with mint.

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