Carrot and miso sauce
Creation by Mark Best, Sydney, Australia.
Ingredients
| — | carrot trimmings / blanched carrots | |
| 1 tsp | 5 ml | red miso paste |
| — | xanthan gum | |
| — | sea salt |
Instructions
- Juice the carrot trimmings and pass through a fine chinoise. Transfer the juice to a pot. As the carrot juice heats, the carotene will separate. Skim off the carotene and reserve. As the juice reduces, keep all the skimmings. The juice will eventually become clear and the sediment will form an off-yellow colour. Reserve this liquid to cook the carrot hearts.
- Using a hand blender, combine the carrot skimmings and miso paste. Blend in xanthan gum to thicken slightly. Season with sea salt.
Serving suggestions:
- As a component of a main dish, e.g. with quail and stewed carrot hearts.