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You are here: Home / Recipes / Special Diets / Dairy Free / Carrot Miso Ginger Puree / Sauce / Dressing

Carrot Miso Ginger Puree / Sauce / Dressing

07/09/2017 by Gina Leave a Comment

I absolutely love miso!  For me miso contains all the flavours that I love, especially sweet and salty (for more information on Miso see here).

When I was recently doing some lunches with my dear friend Andriana (see here), I wanted a sauce or paste that would go with lots of different types of dishes, and would cater to different diet regimes.  Carrots have such a wonderful colour and flavour so I wanted to utilise them in some way.

So this is the condiment that I came up with, and I love it!  It 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 large 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.

Carrots before being baked
Baked with a little bit of colour starting to show
All the ingredients placed into the ™ bowl …

… and blended for 10 seconds
Scrape around bowl and repeat blending for 10 seconds
Taste and season with sea salt flakes and pepper and remix for a further 10 seconds

Store in the fridge for up to two weeks
Served as a dip with veggies …
… or as a base for baked veggies …

… chicken and freekah …
… and ricotta and pea tart … such a versatile condiment!

 

Carrot Miso Ginger Puree / Sauce / Dressing
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 

Served as a dip with veggies ...

Author: Gina @ The Passionate Pantry
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
  1. Place all the ingredients into TM bowl and blend 10 seconds / speed 9
  2. Scrape around bowl and repeat 10 seconds / speed 9
  3. Scrape around bowl and repeat 10 seconds / speed 9
  4. Taste for seasoning and add salt and pepper as desired
  5. Blend again for 10 seconds / speed 9
  6. 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)
  7. 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.
3.5.3251

 

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Filed Under: Dairy Free, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Paleo, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Thermomix, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

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3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

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To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
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#perthfoodblogger
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