Prune Miso Dip – The Best Dip for Carrots
Why this recipe works
The irresistible Prune Miso Dip is both sweet and savory, with some serious umami. California Prunes add a natural sweetness, accentuating and tempering the miso. Barbara Alexander, Chef and Culinary Educator at CIA Copia explains, “In pairing California Prunes with unusual ingredients, such as olives, miso and even anchovy, this versatile fruit becomes instantly savory and texturally ‘meaty’.”
Charring the carrots makes for a more elegant presentation and heightens the flavors.
How to make Prune Miso Dip
This recipe for Prune Miso Dip for carrots is easier than you think. Here’s how to make this impressive appetizer:
Simmer the prunes, basalmic vinegar and water.
Allow the prunes to rehydrate.
Blend the prunes with miso paste, EVOO and salt.
That’s it! We told you it was super simple.
What is Hawks Public House?
Prune Miso Dip with Charred Nantes Carrots
Ingredients
- 1 cup California Prunes
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 4 TBSP miso paste
- 4 TBSP extra virgin olive oil
- 1 tsp kosher salt
- Cilantro leaves for garnish
- 8 Nantes carrots peeled
Instructions
For the Prune Miso Dip:
- Place the prunes, balsamic vinegar and water in a sauce pot. Bring to a simmer and turn off the heat and let prunes rehydrate.
- Once the prunes are cool, transfer to the bowl of a good processor. Puree the rehydrated prunes with the miso paste and slowly drizzle in the olive oil. Season with salt. Place the prune dip in a bowl and garnish with cilantro leaves.
For the Charred Nantes Carrots:
- Preheat the broiler on high. To char the carrots, apply a thin film of olive oil and season with kosher salt. Place the carrots on a baking sheet and put under the preheated broiler, let them cook until they have a charred look, about 5 minutes.
- Remove from the oven and let cook. Cut the carrots into 3 inch (9cm) batons and place them on a platter around the prune dip.
