Asian Carrot Dip topcook.tomathouse.com
Preparation:Toss 1 pound carrots (cut into 2-inch pieces) on a baking sheet with 1 halved shallot, vegetable oil, and coarse salt. Roast in the oven at 425°F (220°C) until tender, about 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 sprinkle with sesame seeds and scallions. Serve with rice crackers. Ingredients:
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