Carrot, Tahini & Chanterelle Miso Sauce
This sauce is a Swiss army knife. It has a little bit of everything: it’s sweet, tangy, salty with a bit of umami to round it out. Plus, it’s beautiful.
When I developed this recipe for Shared Cultures,, my goal was to highlight their Chanterelle Miso. This white miso, made with foraged Californian chanterelles, has subtle notes of caramel, vanilla, apricots, and umami. The result is a crowd-pleasing sauce that adds harmony to a variety of dishes.
I enjoy it as a dipping sauce for dumplings, a spread for toast or as a striking and tangy dollop on rich bean soups. Its adaptability and vibrant flavor make it a staple in my kitchen.
INGREDIENTS
3 large carrots (~400g), roughly chopped
½ c (235ml) water
¼ c (70 g) Shared Cultures Chanterelle Miso
2 Tbsp (30g) tahini
2 Tbsp (30g) rice vinegar
2 tsp minced ginger
1 tsp sugar
½ - 1 tsp Kosher salt
DIRECTIONS
Set up a steam basket and bring water to a boil. Reduce heat to medium/medium high to ensure an assertive but not overly aggressive steam production. Add the carrots to the basket and cover. Steam for 7-10 minutes until the carrots are soft but not overly mushy.
Transfer the carrots to a high speed blender along with the remaining ingredients. Process until smooth. Taste and adjust seasonings.
Yields: ~2 c
NOTE
This recipe is also wonderful if you use fresh turmeric in place of fresh ginger.