Ingredients:

• 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

Method:

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.