carrots in carrot dashi

from Power Vegetables (no online recipe)

This dish has a magical component to it: carrot dashi. It is sooo good, it has to be tasted to believed. So much so J just took a piece of toast and sopped it up in the dashi. And it’s just dashi, butter and carrot juice. I opted for the fancy route of this dish described in the headnotes, with carrots braised in butter, pickled and also in pureed form. It wasn’t wholly necessary but I think it did add a variety of textures. We’re going to use the leftover dashi in some Momofuku instant noodles, but I think you could also build a whole carrot ramen dish around this broth alone.