Miso Carrot Recipes

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.

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.

PAN-ROASTED CARROTS WITH MISO-BUTTER

Steps:

• In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
• Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
• Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.

MISO, CARROT, AND SESAME DRESSING

Steps:

• Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

MISO CARROT GINGER DRESSING

Steps:

• Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

MISO-AND-HONEY-GLAZED CARROTS

Steps:

• Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

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.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)

Steps:

• Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
• If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
• Taste and add salt and pepper to taste.
• Serve immediately or cover tightly and refrigerate for up to several days.