Nothing like the savory taste of miso and sautéed shallots to transform carrots into bowl-licking goodness. The extra kick of ginger doesn’t hurt either. Here’s a how-to video for this iconic, dog eared recipe from “The Way We Eat,” made back in 2020 during the early days of the pandemic. Previously posted on Instagram, I’ve decided to give this morsel of hilarity a permanent home here. You’re welcome.
For those who do not want to bear witness to my cinematic antics, the recipe follows below. Carrot Zip Zap works well as dip, a spread, or a zesty accompaniment to rice, salad, and avocado. BTW it is fantastic with celery! I have also been known to simply eat it with a spoon, like it’s adult baby food…
And here’s just a few words that you may or may not want about how awesome miso is (fortifies your immune system! replenishes your microbiome!) and the health benefits of the humble carrot (loaded with vitamin A for eye health! packed with fiber which benefits the heart, digestion, and the intestines!):
Blah, blah, blah… :)
No words for how plain this looks relative to how delicious it is...
All Hail the Carrot Zip Zap
2 medium carrots, peeled and chopped
2 medium shallots, chopped
3” ginger, peeled/chopped
2 T. unpasteurized white Miso
2 T. olive oil
2 T. flaxseed oil
2 T. lemon juice
2 t. Apple Cider vinegar
1 t. coconut oil
¼ t. salt
Sauté the shallots in the coconut oil until slightly browned and fragrant. Then blend them with the rest of the ingredients in a blender into a smooth, thick dressing. Use the plunger (with the lid on) if you must.
Makes 1½ cups. Delicious!