Carrot Miso Dip Recipes

THE ULTIMATE CRUDITé PLATTER WITH CREAMY WHITE MISO DIP

Steps:

• Add all of the dip ingredients to a bowl, starting out with 1 tablespoon of the honey. Whisk throughly to combine. Taste, and add the remaining tablespoon of honey if you'd like it sweeter. The flavor should be salty, tangy, and slightly sweet.
• Arrange the vegetables onto a serving platter. Open up a few of the sugar snap pods and sprinkle the peas around the plate.
• Serve with the dip on the side.

CARROT DIP RECIPE

Steps:

• Cook carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.a. Roast: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.b. Sauté: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.c. Boil: Roughly chop carrots into 1-inch pieces. Bring a large pot of water to a boil. Season water generously with salt. Add the carrots and boil until very tender, about 13 minutes. Drain carrots.
• Optional for creamiest dip - cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. (Note: Reduce heat as needed to maintain boil but prevent water from boiling over.) Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
• Start the dip: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
• Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
• Add the carrots and chickpeas: Add the cooked carrots and chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.
• Add the sesame oil, mirin and honey. Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
• Serve: Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve and enjoy!

JERK-SPICED CARROT DIP

Steps:

• Preheat the oven to 425 degrees F and position an oven rack in the middle.
• Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting.
• Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached.
• Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables.

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.

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 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.