Carrot Miso Dip Recipes

CREAMY MISO DIP

Steps:

• Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.

CARROT-MISO DIP

Steps:

• 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.

CARROT-MISO DRESSING

Steps:

• Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.

CARROT GINGER DRESSING AND DIP

Steps:

• Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

MISO GLAZED CARROTS

Steps:

• In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
• In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
• Stir in roasted sesame oil. Season to taste with salt and pepper.

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

SPICY CARROT-MISO DRESSING

Steps:

• Base recipe:
• Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
• Spicy carrot-miso dressing:
• Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.