Last week I visited Plants by Deliciously Ella and the food was mind-blowing! The dishes on the menu were a flavour bomb and perfect in every detail, you can tell I was impressed. I felt so inspired that on the way home I took note and I started to think about the next recipe to post on The Cooking Flea. So I made these miso-glazed baked carrots on a light and delicate curry sauce, topped with roasted nuts, seeds and breadcrumbs. In case you were out of ideas to impress your guests for Christmas or Sunday lunch, well, now you know what to do!
9-10 baby carrots
2 tbsp hot water
1 tbsp white miso
3 tbsp olive oil
1 tbsp maple syrup
For the curry sauce:
230g butter beans + cooking water
½ garlic clove
1 tsp curry powder
½ lemon, juiced
Salt to taste
½ glass soy milk + more water
Peel the carrots (unless they are organic), cut them in half lengthways, and place them in a baking tray.
In a bowl mix all the remaining ingredients, with exception of the sesame seeds, until you get a smooth paste. Pour the sauce over the carrots, sprinkle with sesame seeds and bake at 180°C for 40 minutes.
In the meantime, make the curry sauce: blend all the ingredients together, with exception of the soy milk. Once smooth, move the mixture over to a pan, add more salt to taste and the soy milk. Bring over a gentle simmer and if it thickens, add a bit more water. Cook for about 20 minutes.
Spread a few tablespoons of the curry sauce in a dish, place the carrots on top and sprinkle with toasted nuts and seeds to add a crunchy note to this delicious dish.