Miso makes this carrot side dish rich and decadent.
Course: Side Dish
Keyword: carrot, miso
Author: Trish | The In Fine Balance Food Blog
1lbcarrotspeeled and cut into 1-inch pieces
1tbspmiso pasteI used light miso
1-2tspbutteror use a vegan butter to keep this recipe vegan
salt and pepper to taste
sesame seeds and toated sesame seeed oilfor garinsh (optional)
Peel carrots, removing stem ends and cut into 1-inch pieces. Cover carrots with cool water and a pinch of salt. Bring to a boil over high heat, reduce to a low boil or simmer until tender. This will take 10-15 minutes depending on the size of the carrots.
Using a slotted spoon remove carrots from cooking water, save some of the cooking water, and add the carrots to the base of a blender or food processor. Add in 1 tablespoon of miso paste and a small piece of butter. Place lid on the blender, be sure it is vented as the carrots are hot and will release steam, and pulse several times. Add 1-2 tablespoons of the cooking liquid as needed to get the carrots properly puree in the blender. Pulse several times until just smooth. Taste for seasoning, add additional butter or salt if needed. Serve. Garnish with a few drops of sesame oil or sesame seeds if desired. Fresh herbs are also a nice garnish.
Nutritional information is approximate and based on 1 teaspoon butter added to the recipe.I use dairy-based butter in this recipe, but feel free to substitute your favourite non-dairy, vegan butter to make this recipe vegan. I've used Earth Balance buttery spread and it works very nicely.