This vibrant orange dip has much in common with the carrot ginger dressing commonly served at sushi restaurants. Roasting the carrots draws out their sweet earthy flavor.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Instructions
- Toss 1 pound carrots (cut into 2-inch pieces) and 1 halved shallot with vegetable oil and kosher salt on a baking sheet. Roast at 425 degrees F until tender, 25 minutes; let cool slightly. Transfer to a food processor; add 1/2 cup water, 1/4 cup white miso paste, 2 tablespoons chopped fresh ginger, 2 chopped scallions,2 tablespoons vegetable oil and 1 tablespoon each rice vinegar and soy sauce. Puree until smooth, then transfer to a bowl and top with sesame seeds and more scallions. Serve with rice crackers.
Reviews
This is a great way to use up leftover miso paste, which I never finish. Yum!
Healthy recipe, but it turns out way too salty. I will try this again with only 1T. (instead of 1/4C.) of miso, which is very concentrated/intense.