Roasted purple carrot and ginger sauce
Japanese ginger and carrot salad dressing is one of our favorites. We love the combination of sweetness from the carrot and fresh tang of ginger and decided to create a sauce for cooked vegetables that made use of the same flavors.
Here we roast purple heirloom carrots with a little brown sugar before puréeing with ginger and other ingredients for a sauce that works well with steamed or roasted green beans, cauliflower or Brussels sprouts. If you can’t find purple carrots, regular orange ones work just as well. For a milder carrot flavor try parsnips.
Ingrediënten
MAKES: 240 ml
- 3 large purple carrots peeled, trimmed and cut Into 1-Inch (25-mm) pieces
- 45 ml sesame oil divided
- Salt and pepper to taste
- 2 tbsp 8 g sugar, divided
- 2 tbsp 18 g grated fresh ginger
- 1 shallot
- 15 ml freshly squeezed lemon juice
- 80 ml rice wine vinegar or more as needed
- 15 ml soy sauce
Instructies
- Preheat the oven to 400°F (204°C).
- Arrange the carrot slices in a single layer on a cookie sheet or baking dish and drizzle with 1 tablespoon (15 ml) of the sesame oil.
- Season with salt and pepper and 1 tablespoon (4 g) of sugar.
- Mix well and roast for 45 minutes to 1 hour or until the carrots are fork tender.
- When the carrots are cooked, scrape them into the bowl of a food processor along with the remaining sugar, sesame oil, ginger, shallot, lemon juice, rice wine vinegar and soy sauce.
- Process into a smooth, loose paste, adding rice wine vinegar as needed to achieve this consistency.
- Pour the mixture into a medium saucepan over medium heat and bring to a simmer.
- Simmer 5 to 10 minutes for the flavors to combine.
Notes / Tips / Wine Advice:
Serve over vegetables or even as a salad dressing. Sauce may be stored, refrigerated, in a well-sealed container for up to 1 week
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