Whipped Carrot and Miso Dip
Photography Aaron McLean.
The savoury, salty richness of miso paste combines with sweet earthy carrots in this vivid flavour-packed dip.
INGREDIENTS
400 grams carrots, peeled and thinly sliced
3 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon each ground cumin and ginger
2 tablespoons water
1 teaspoon sea salt
¾ cup cooked cannellini beans (½ of a 400 gram tin)
2 tablespoons white miso paste
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon sesame oil
To serve
1 tablespoon Japanese furikake seasoning or toasted sesame seeds
METHOD
Put the carrots, oil, garlic, spices, the first measure of water and salt in a medium saucepan. Cover and cook gently, stirring occasionally, for 30 minutes or until the carrots are very tender. Add a little extra water during cooking if needed to prevent them catching on the base of the saucepan.
Stir in the cannellini beans to heat through. Tip into a food processor and add the remaining ingredients. Process until smooth and light in texture.
Spoon into a serving dish and sprinkle over the furikake or sesame seeds. Makes 1½ cups.
Pantry note: Furikake is the salt and pepper of Japan. It’s a crunchy, salty, nutty, earthy, briny topping that is a great all-purpose seasoning for rice, seafood and snacks. Available at Asian food stores and some supermarkets.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.