Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Vegan Miso-Carrot Mash
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
Directions
- Put 1 1/2 pounds chopped carrots in a saucepan, cover with water, bring to a simmer and cook until tender, about 20 minutes; drain. Puree the carrots in a food processor with 1/4 cup white miso, 3 tablespoons maple syrup, 2 tablespoons olive oil, 1/2 teaspoon each cinnamon and grated ginger and 1/8 teaspoon cayenne. Season with salt and pepper and top with sliced scallions.
