Carrot dip with miso, mirin and sesame seed oil recipe

Turn the humble carrot into a party-pleasing dip with this simple recipe

Carrots are an accommodating vegetable. They’ll happily hang out in the fridge until culinary inspiration strikes or, more likely, dinner panic sets in.

Peel, chop and toss with olive oil and they’re ready to be roasted. Dice along with an onion and some celery and you’re sorted for a soup base. And cut into sticks for crudité and they’re ready to dip into creamy hummus.

They play well with other ingredients and flavours in a most generous way too. They love citrus and honey and seeds – cumin, caraway, fennel and sesame. They’re perfect with nuts and their natural sweetness makes them a welcome companion for anything acidic.

This carrot dip is a case in point. I’ve paired it with Japanese ingredients: mirin (a sweet wine made from glutinous rice), rice vinegar and miso with a liberal splash of sesame seed oil. Top it with your choice of garnishes, serve with raw vegetables or rice crackers, and you’re sorted.


 

Carrot dip with miso, mirin and sesame seed oil

Furikake is a Japanese seasoning that is typically made with sesame seeds, dried seaweed and chilli flakes. You can find it at some supermarkets or online from Scottish seaweed company Mara. Alternatively, sprinkle with a mix of sesame seeds and chilli flakes on top. And save the carrot cooking liquid – it’s handy if the dip needs to be thinned out and is also an excellent base for vegetable soup.

500g carrots
3 tbsp white miso
2 tsp mirin
3-4 tsp rice vinegar
Sesame seed oil to drizzle

Optional garnishes:
​Furikake
Sesame seeds 
Chilli flakes
Seaweed flakes
Carrot top fronds

Scrub or peel the carrots and chop into chunks about 2cm (0.8in) each. Boil in salted water until tender, about 10 minutes. Drain, reserving the cooking liquid. Place into the small bowl of a food processor or you can use a stick blender.

Add the miso, mirin and three teaspoons of the vinegar – you’ll want to taste it later and add the additional teaspoon if needed. Puree until you have a nice smooth consistency.

If it’s too thick, add a dash of the carrot cooking liquid. Taste and add salt if needed and more vinegar.

Place into a bowl or onto a plate and garnish as you desire. Drizzle with some sesame seed oil and serve either warm or at room temperature.