Charred Carrots With Lovage Sauce and Hazelnuts

Charred Carrots with Lovage Sauce and Hazelnuts

Charred Carrots with Lovage Sauce and Hazelnuts

Charred Carrots with Lovage Sauce and HazelnutsChris Tonnesen

“Because we have so few months a year where plants grow above­ground, root vegetables are largely the base of Danish cuisine,” says Copenhagen chef Niclas Grønhøj Møller, who relies on locally grown produce at his Copenhagen restaurant Spisehuset. “Danes are used to smoky flavors from eating so much smoked fish,” he says, which is why he chars these carrots over the grill for a lightly smoky flavor before pairing them with a bittersweet lovage sauce. Lovage, a shiny, leafy plant that tastes strongly of celery, grows wild in Denmark, as do hazelnuts. You can use leftover lovage stems for making stocks or adding flavor to boiled potatoes, or simply substitute cilantro leaves if you can’t find fresh lovage.