Side

Miso tahini carrots

Name: Miso tahini carrots recipe
Yield: 2
Ingredients: 500g heritage carrots or baby carrots, peeled and halved lengthways; 2 tsp pomegranate molasses (optional); 80.00 ml olive oil; 80.00 ml hazelnuts; 15g ginger; 1 small garlic clove, peeled and crushed, or 1 tsp garlic paste; 40.00 ml white miso paste; 40.00 ml tahini; 20.00 ml honey; 40.00 ml rice wine vinegar or cider vinegar; 40.00 ml sesame oil; 40.00 ml flat-leaf parsley leaves, very finely chopped; 1/2 garlic clove, peeled and finely chopped, or 1/2 tsp garlic paste; Grated zest of 1/2 lemon

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by Lara Lee

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

This creamy and savoury side dish packs an umami flavour punch.

500g heritage carrots or baby carrots, peeled and halved lengthways
2 tsp pomegranate molasses (optional)
2 tbs olive oil
4 tbs hazelnuts

Dressing

3cm piece fresh ginger (15g), peeled and grated, or 1 tbs ginger paste
1 small garlic clove, peeled and crushed, or 1 tsp garlic paste
2 tbs white miso paste
2 tbs tahini or peanut butter
1 tbs honey
2 tbs rice wine vinegar or cider vinegar
2 tbs sesame oil
2 tbs olive oil

Gremolata

2 tbs flat-leaf parsley leaves, very finely chopped
1/2 garlic clove, peeled and finely chopped, or 1/2 tsp garlic paste
Grated zest of 1/2 lemon

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place carrots on a roasting tray and toss with the pomegranate molasses, if using, along with oil and a large pinch of sea salt flakes and freshly ground black pepper. Roast for 25-30 minutes, until tender and beginning to crisp.
2.

Meanwhile, place hazelnuts on a baking tray and roast in the oven for 6-8 minutes, until lightly toasted and skins have begun to crack. Place hazelnuts in a clean tea towel and gently rub together to remove skins. Roughly chop hazelnuts and set aside.
3.

For the dressing, add all ingredients to a food processor or blender and whiz until smooth. Taste and add extra honey, miso or vinegar to adjust the balance, if needed.
4.

In an small bowl, stir all gremolata ingredients together and set aside.
5.

To serve, arrange carrots on a serving platter. Drizzle all over with miso tahini dressing. Sprinkle over with gremolata, and finish with chopped toasted hazelnuts.