Receta Miso Butter Carrots
Sweet, tangy, delicious and easy as 1-2-3! These Miso Butter Carrots makes it easy to love eating your veggies.
Miso Butter Carrots
- 3 cups carrots, sliced on a diagonal about ½ inch each
- 1 tablespoon olive oil
- 1 tablespoon room-temperature unsalted butter
- 2 teaspoons Shiro miso
- Kosher salt and freshly ground black pepper
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- ¼ cup vegetable broth (or water)
Whisk softened butter with miso in a small bowl. set aside.
In medium, heavy skillet, heat oil over medium-high heat.
Add carrots and season with salt and pepper.
Cook, stirring occasionally, about 6 minutes, until soft on edges.
Add the garlic and lemon zest.
Saute on medium low for about 12 to 15 minutes.
Add vegetable broth or water and the miso butter and stir until a creamy sauce forms.
Garnish with chopped parsley, if desired.
3.2.2310
It all started when I bought an over abundance of Miso Paste.
You know, I thought it would be harder to incorporate miso into my recipes.
It turns out it’s a lot easier than I thought. Let’s see. I made Miso Clam Chowder, Miso Butter Green Beans, and Shiro Miso Carrot Sesame Dressing, just to name a few.
The hubby is a huge carrot fan. When the two of us bit into these Miso Butter Carrots, we were fighting for seconds. It paired so well with my pork tenderloin (recipe in a future post).
He proudly announced after he was done eating the last of the carrots and I could make them again anytime I wanted. How nice of him. LOL.
All I care about is that he enjoys what I cook.
On that note, He’s come a long way baby.
Thanks for stopping by and have a great day.
Marlene
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