Recipe courtesy of Food Network Kitchen
Save Recipe Print
Carrot-Miso Dip
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Directions

Toss 1 pound carrots (cut into 2-inch pieces) and 1 halved shallot with vegetable oil and kosher salt on a baking sheet. Roast at 425 degrees F until tender, 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 top with sesame seeds and more scallions. Serve with rice crackers.

Photograph by Charles Masters

More from:

Weekend Cooking

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Chickpea-Potato Dip

Recipe courtesy of Food Network Kitchen

Spicy Peanut-Coconut Dip

Recipe courtesy of Food Network Kitchen

Spinach and Artichoke Dip Pasta

Recipe courtesy of Damaris Phillips

White Miso Marinated Halibut with Shiitake, Spinach, Sweet Potatoes, and Carrot Ginger Sauce

Recipe courtesy of The Adolphus Hotel

Tandoori Dip

Recipe courtesy of Bal Arneson

Coriander Dip

Recipe courtesy of Jamie Oliver

Browse Reviews By Keyword