MISO-GLAZED CARROTS
Serves 4
- 1 tablespoon cold-pressed sesame oil
- 1/4 cup finely chopped onion
- 3 medium carrots, cut into 1/2-inch slices
- 1 tablespoon mellow white miso
- 3/4 cup mild vegetable broth or water
- 2 teaspoons grated orange zest
- 1 teaspoon grated ginger, or 1/2 teaspoon ground ginger
- 1/4 teaspoon roasted sesame oil
- Salt and freshly ground pepper
1. In a medium heavy skillet over medium-high heat, heat the oil. Add the onion and carrots. Sauté until the onion is soft, about 6 minutes, stirring occasionally. Take care not to let the onion color.
2. Meanwhile, in a small bowl, cream the miso with about 1/4 cup of the broth. Stir this mixture, the remaining broth, orange zest, and ginger, into the carrots. Reduce the heat and simmer until the liquid is reduced to a glaze and carrots are tender-crisp, 12 to 15 minutes.
3. Stir in the roasted sesame oil and remove the skillet from the heat. Season to taste with salt and pepper.
The Natural Kitchen; SOY, Prima Publishing, 1996
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