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Martha Stewart Member
Rating: 1 stars
05/12/2019
I had high hopes for this recipe and had a friend bring me white miso from NYC because I cannot get it where I live. It tastes like cheese dip. I tried more vinegar and salt. Still cheesy. Tried adding some ginger - had to toss it. The Brothy Turkey Meatball soup from this issue is divine though!
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Carrot-Miso Dressing
Credit:
Lennart Weibull
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
4 ounces peeled and roughly chopped carrots
3 tablespoons white miso
3 tablespoons rice vinegar
3 tablespoons plain yogurt
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper, to taste
Cook's Notes
Dressing can be made up to 3 days ahead and refrigerated.
Gallery
Carrot-Miso Dressing
Credit:
Lennart Weibull
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes about 1 cup
Gallery
Carrot-Miso Dressing
Credit:
Lennart Weibull
Carrot-Miso Dressing
Credit:
Lennart Weibull
Carrot-Miso Dressing
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes about 1 cup
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes about 1 cup
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 4 ounces peeled and roughly chopped carrots
- 3 tablespoons white miso
- 3 tablespoons rice vinegar
- 3 tablespoons plain yogurt
- 3 tablespoons vegetable oil
- Kosher salt and freshly ground pepper, to taste
Directions
Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.
Cook's Notes
Dressing can be made up to 3 days ahead and refrigerated.
Cook’s Notes
Dressing can be made up to 3 days ahead and refrigerated.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: 1 stars
05/12/2019
I had high hopes for this recipe and had a friend bring me white miso from NYC because I cannot get it where I live. It tastes like cheese dip. I tried more vinegar and salt. Still cheesy. Tried adding some ginger - had to toss it. The Brothy Turkey Meatball soup from this issue is divine though!
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: 1 stars
05/12/2019
I had high hopes for this recipe and had a friend bring me white miso from NYC because I cannot get it where I live. It tastes like cheese dip. I tried more vinegar and salt. Still cheesy. Tried adding some ginger - had to toss it. The Brothy Turkey Meatball soup from this issue is divine though!
Martha Stewart Member
Rating: 1 stars
05/12/2019
I had high hopes for this recipe and had a friend bring me white miso from NYC because I cannot get it where I live. It tastes like cheese dip. I tried more vinegar and salt. Still cheesy. Tried adding some ginger - had to toss it. The Brothy Turkey Meatball soup from this issue is divine though!
Rating: 1 stars
All Reviews for Carrot-Miso Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot-Miso Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
