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July 18, 2018

Miso Caramel Carrots with toasted almonds

Posted on May 16, 2018 by in vegetables

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Miso Caramel Carrots

Miso Caramel Carrots – I am sure my dad will give me grief about this. It was so delcious though, he might even approve.

Miso Caramel Carrots are just carrots with a sweet/salty taste. In other words, “Ouma se soetwortels” with attitude.

Let’s just talk about Miso paste for a moment. It is most definitely the ultimate umami flavor. Miso paste is made from a mixture of rice, soy beans or barley and has been fermented with salt, water and a fungus. You should not be grossed out by the fungus past…. it is a good one. Miso is widely used in Japanese and Chinese cooking, but it is not limited to a bowl of Miso soup.


Just to confuse us, there are different colors.

Miso Caramel Carrots

White miso  has a mild flavor, because it was only fermented for a short amount of time. It is golden in color and is the one I used for my Miso Caramel Carrots. The golden variety is perfect for salad dressings. I would say, beginners should start with the golden miso. The Japanese name for it is: Shiromiso

Red miso  fermented for much longer and is therefore much saltier than the golden variety. It is bold enough to be used in hearty stews and soups. The Japanese name is: Akamiso

Mixed miso – a combination of white and red varieties. It has a very pungent taste. The Japanese name for it is:  Awasemiso

Miso Caramel Carrots

We have it often steaming bowls of Ramen, as it is the children’s favorite thing to eat at the moment. Ok, so now we are all informed, let’s given them carrots.

You can used normal orange colored carrots, even the little ones, I however saw these beautiful multi-color carrots at Foodlover’s Market and knew they were destined for something delicious.

Miso Caramel Carrots

Miso Caramel Carrots

serves 4

Ingredients

1 bunch multi-colored carrots  – or whatever you choose to use

100 g butter

200 ml orange juice

125 ml sugar

15 ml White Miso paste

125 ml toasted almonds slivers

fresh coriander or parsley for serving

Method

Peel the carrots and trim the stems and clean off all the grit. In a pan or pot, place the carrots and orange juice. Cook for about 10 minutes on low heat, with lid on. The carrots must be el dente but cooked. Remove the carrots and add the butter and sugar to the remaining orange juice. Bring to the boil and boil until it forms a caramel sauce. Stir in the miso paste and give it a good stir to remove all lumps. Put the carrots back in the sauce and give it a good toss in the pan. Serve with the toasted almonds and fresh coriander. We enjoyed it with a delicious pork chop and some savory rice.

Miso Caramel Carrots

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