Ember-Roasted Carrots

Whole carrots cooked in the coals until sweet, dressed with whey, toasted seeds, and dill from the back garden.

We bury these in the spent embers of the morning fire and forget about them for the better part of an hour. What comes out is caramelized to the edge of jammy — concentrated, smoky, almost meaty. We split them, spoon over a tart whey dressing to cut the sweetness, and scatter toasted sunflower and coriander seed for crunch. It is the dish that taught us vegetables could carry a table.