Best Miso Carrot Cucumber Salad Recipes

PAN-ROASTED CARROTS WITH MISO-BUTTER

Pan-Roasted Carrots with Miso-Butter image

Provided by Sue Li

Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds carrots, preferably small young ones, peeled and split crosswise
Kosher salt
2 garlic cloves, chopped
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted butter, diced
2 tablespoons rice vinegar

Steps:

In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.

MISO GLAZED CARROTS

Miso Glazed Carrots image

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon cold-pressed sesame oil
1/2 cup finely chopped onion
3 cups carrots, in 1/2-inch slices
1 tablespoon red miso
3/4 cup vegetable broth or water
2 teaspoons grated orange zest
1 teaspoon grated ginger root
1/4 teaspoon roasted sesame oil
Salt and ground pepper to taste

Steps:

In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
Stir in roasted sesame oil. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams