Carrot and miso sauce

Carrot and miso sauce

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

The cultivated carrot is one of the most important root vegetables grown in temperate regions of the world. Over thousands of years it has transformed from being a small, tough, bitter and spindly root to a fleshy, sweet, pigmented unbranched edible root. For an ostensibly simple vegetable, the carrot does reveal a remarkable versatility for the curious. This recipe also produces excellent results with ‘heirloom’ varieties. The purple carrot produces a sauce of unsurpassed glossy black inkiness. Experiment with other types of miso for colour, flavour and, most importantly, umami. Excellent with roasted small birds and pink fish.

Ingredients

Quantity Ingredient
1kg carrots
1 teaspoon red miso paste
1/2 teaspoon xanthan gum
sea salt

Method

  1. Juice the carrots then pass the juice through a fine sieve. Transfer the juice to a large saucepan and bring to a low simmer over medium heat.
  2. As the carrot juice heats, the carotene will separate and rise to the surface. Skim this off with a kitchen spoon and reserve. Continue skimming the carotene until the juice reduces and starts to clarify. Continue cooking until the juice has reduced to a thin syrup.
  3. Using a hand-held blender, combine the carotene skimmings with the miso paste and carrot syrup. Blend in the xanthan gum to thicken the mixture and season to taste with sea salt. Use within 2–3 days.

Note

  • Carotene is the orange colour found in carrots and is used, among other things, to colour farmed salmon and bikini-clad oompa loompas.
Tags:
best
kitchen
basics
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