Prune Miso Dip with Charred Nantes Carrots
This savory Prune Miso Dip with Charred Nantes Carrots might look like an impressive appetizer, but it’s actually super simple to prepare. Our friends at Hawks Public House created this recipe for a dinner we hosted with our friends at Cherry Bombe. They were kind enough to share the recipe, and we’re thrilled to share it with you. Enjoy!
1 cup California Prunes
1/2 cup balsamic vinegar
1/2 cup water
4 tablespoons miso paste
4 tablespoons extra virgin olive oil
1 teaspoons kosher salt
Cilantro leaves for garnish
8 Nantes carrots, peeled
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″ batons and place them on a platter around the prune dip.
If you love this recipe, try the Fractured Prune Cocktail, another creation from our friends at Hawks Public House.