This miso glazed carrots recipe was created in partnership with Sub-Zero, Wolf, and Cove, as a recap of visiting their factory headquarters in Madison, Wisconsin. Chef Joel, who you’ll see pictured below, made tender miso butter carrots for one of our meals, and I’m sharing my take on the recipe with you. You can find the instructions at the bottom of the post, but first let’s talk about the gorgeous garden and gathering spot that inspired this recipe!
These miso glazed carrots are inspired by Chef Joel at Harvest Haven. I’d forgotten how wonderful miso (fermented soybean + rice paste) is as an ingredient – rich and full of umami. And mixed with butter? Oh my…….
They’d be the perfect side dish for this black cod recipe.
The miso butter is complex and savory, enhancing the already delicious roasted carrots in the best way. You’ll want to look for white miso when buying, as this is a bit milder than red and doesn’t overpower the delicate carrots. The recipe is very easy to put together too!
Sounds mystical and soothing, doesn’t it? It paints itself as fields of nature – from fruits and vegetables, to flowers and grasses – that rises with the sun, and sleeps with the moon.
And it feeds the mouths and hearts of those who share in the bounty.
You probably wouldn’t expect to find an organic garden with a storybook white barn at the headquarters of an appliance factory. I know I didn’t. But such a place, affectionately named Harvest Haven exists on the grounds of Sub-Zero, Wolf, and Cove in Madison, Wisconsin.
Family owned and operated for three generations, Sub-Zero, Wolf, and Cove has long been known for its commitment to food preservation along with precision cooking, and now dishwashing.
But what you might not know is the company is also committed to creating discussions around the domino effect of fresh food; why it matters for our health, our communities, families, and our happiness.
Fresh food has impacted me far beyond what I ever expected when I first starting paying more attention to what I was eating, and where my food dollars were going. Exploring the stories behind food was actually what inspired me to start this blog 7 years ago, and eventually leave the corporate world. The conversations I was having with farmers and growers at the market far surpassed any of those I was having in my day job. And the beauty of food so pure and fresh invigorated my mind and creative spirit.
Fresh food has given me a new view on the circle of life, and opened doors to new friends as we’ve shared meals around a table. It’s given me more memories with old friends too.
Food has connected me to the community, and allowed me to give back.
It’s challenged me. And it’s brought me joy.
While I was at Harvest Haven, sharing a meal that was made almost entirely from their own harvest, right outside the door, I realized how many of my same feelings around this topic are shared with the whole family at Sub-Wolf, Zero, and Cove. It shows in their craftsmanship, and innovation, as an industry leader in refrigeration, cooking and now cleaning with their new dishwasher line, Cove. How amazing are their cooking appliances and built-in refrigerators? Kitchen goals!
One of my favorite parts of the visit to Sub-Zero, Wolf, and Cove was the opportunity to cook breakfast using their appliances in one of their test kitchens, as well as using their coffee system to brew lattes with house-made syrups and honey from the bees on the farm. If I could wake up to that everyday, I’d be a very happy girl.
From there we were able to see the technical side of things, by touring the factory floors. I found it encouraging to see that even though Sub-Zero, Wolf, and Cove is on the cutting edge of innovation, their processes are very much hands on and supported by valued employees on every part of the line. Learning about their extenstive testing was reassuring, and it was evident that every product leaving the facility is tuned perfectly.
It was inspiring to see how the company is practicing their values and investing in things that they believe in. After spending time at Sub-Zero, Wolf, and Cove, surrounded by spirited conversation around the value of cooking with fresh, nourishing produce, I left ready to get cooking.