Carrot Caramel

Carrots are an on again off again ingredient in our kitchen.  I guess today they are on.  Today I put together a carrot caramel balanced with miso and rice vinegar.  My initial thought for the caramel was to use it in a marinade for black cod and other fish.  I plan on doing that in the near future, though while I was working with the caramel itself I began to think of other uses such as with our pear-parsnip creme caramel and served alongside our chocolate roll ups.  For now we are working out the finer points of various dishes, though I thought the concept of the carrot caramel would spark numerous thoughts.