ROAST CARROT MISO DIP

I often go on a food binge, and right now white miso paste is having a moment in my kitchen. It brings that perfect umami punch to just about anything. In this dip, it works magic with the sweetness of roasted carrots—smooth, savoury, with a hint of surprise.

Perfect with toasted flatbreads, crackers and crisp veggie sticks.

Preparation time - 10 minutes

Cooking time - 20 minutes

Skill - easy

Makes 300g (approx)

Ingredients

400g carrots, peeled, cut into bite sized pieces

2 cloves garlic

1 onion, sliced

2 Tbsp white miso paste

4 Tbsp oil

1 lemon, juice

2 tsp toasted sesame seeds

50g unsweetened yoghurt

50g fresh coriander, roughly chopped

Extra virgin olive oil to finish

To serve - toasted flatbread, crackers and or veggie sticks

Method

Preheat the oven to 180C fan-bake (200C).

Toss the carrots, garlic, and onion with the 2 tablespoons of oil and 1 tablespoon of miso paste. Spread on a baking tray and roast for 20 minutes or until tender and slightly caramelised.

Add the roasted vegetables to the bowl of a blender or food processor, add 1 tsp lemon juice and remaining miso paste Drizzle in the remaining oil and continue blending until coarse texture occurs.

Spoon into a suitable sized serving dish.

Whisk together the yoghurt with the coriander (leaving some for garnishing), pinch salt and a little extra virgin olive oil.

Spoon this in the centre of the carrot dip, sprinkle over the sesame seeds and remaining coriander.

Enjoy with toasted flatbreads and veggie sticks