Carrot Miso Ginger Puree / Sauce / Dressing
Author: Gina @ The Passionate Pantry
Prep time:
Cook time:
Total time:
Serves: 600g
Ingredients
- 200g baked carrots, this is the weight after baking
- 100g extra virgin olive oil
- 80g white miso
- 80g lime juice
- 80g filtered water
- 30 to 45g fresh ginger, peeled weight (use amount according to taste)
- 20g raw honey
- ½ small red chilli
- sea salt flakes and ground pepper for seasoning
Instructions
- Place all the ingredients into TM bowl and blend 10 seconds / speed 9
- Scrape around bowl and repeat 10 seconds / speed 9
- Scrape around bowl and repeat 10 seconds / speed 9
- Taste for seasoning and add salt and pepper as desired
- Blend again for 10 seconds / speed 9
- If you wish it to be looser add a little more water (I don't add extra water as I like mine relatively thick ... and it will thicken a little in the fridge too)
- Store in a glass jar in the fridge and use within two weeks
Notes
Carrot Miso keeps in the fridge for up to two weeks, and is delicious just spread on a piece of toasted sourdough, is great drizzled over salad greens, used as a dip for a veggie platter, or spread on a plate onto which you place the main component of your dish. It is so versatile!
I kept the recipe quite mild in terms of spice as not everyone likes heat in their dishes, but if you prefer a bit of spice consider increasing the amount of chilli (like I do!).
To bake the carrots I always do more than I need so that I have extra for other uses ... so peel the carrots, cut into chunks, drizzle with a little olive oil and sea salt flakes, and bake at 180 degrees fan forced for 40 minutes ... they should just be starting to get a little colour by then (and that equals flavour). Remove from the oven and allow to cool completely before making the sauce. You can do this the day before and keep them in the fridge, or if you are already baking other veggies for dinner, then just add the carrots to the baking dish and put them aside to make the sauce the next day.
I kept the recipe quite mild in terms of spice as not everyone likes heat in their dishes, but if you prefer a bit of spice consider increasing the amount of chilli (like I do!).
To bake the carrots I always do more than I need so that I have extra for other uses ... so peel the carrots, cut into chunks, drizzle with a little olive oil and sea salt flakes, and bake at 180 degrees fan forced for 40 minutes ... they should just be starting to get a little colour by then (and that equals flavour). Remove from the oven and allow to cool completely before making the sauce. You can do this the day before and keep them in the fridge, or if you are already baking other veggies for dinner, then just add the carrots to the baking dish and put them aside to make the sauce the next day.
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/carrot-miso-ginger-puree-sauce-dressing/