Vegan Miso Carrot Mash Recipes
VEGAN MISO-CARROT MASH
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds chopped carrots in a saucepan, cover with water, bring to a simmer and cook until tender, about 20 minutes; drain. Puree the carrots in a food processor with 1/4 cup white miso, 3 tablespoons maple syrup, 2 tablespoons olive oil, 1/2 teaspoon each cinnamon and grated ginger and 1/8 teaspoon cayenne. Season with salt and pepper and top with sliced scallions.
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- Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
- While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!)
- Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
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