Roasted Carrots with Miso Cashew Cream

Roasted Carrots with Miso Cashew Cream

1 pound rainbow carrots, peeled and cut into oblong shapes

1 cup cashews, soaked in water overnight

1 tablespoon olive oil

Salt and pepper to taste

Dashi:

2 cups water

1 2” piece kombu

¼ cup sweet white miso

Cilantro for Garnish

Peel and toss the carrots with olive oil, salt and pepper.

Roast at 425 for 20-25 minutes

To make the dashi (can be prepared ahead of time and held for several days) – bring water to boil and add the kombu. Turn the heat off and allow the kombu to steep for 10-20 minutes (taste at 10 minutes and allow to steep longer if you prefer a stronger flavor).

To make Miso Cashew Cream – drain cashews and puree in a vitamix with 1 cup of the dashi and the miso. Season with a little salt and pepper and add more dashi to get the consistency you desire (if you only use 1 cup, it will likely be stiff, like a sour cream, if you add the whole 2 cups it will be thinner, like a pourable sauce).

Arrange the carrots on a platter and add the sauce with some cilantro (or other herb) as a green garnish.