Author Notes
These were a result from many experiments with miso butter. The curry adds a nice kick to the sweet mix of carrots and miso. —Kristy Mucci
Ingredients
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1 1/2 pounds
small carrots, scrubbed
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2
very generous pinches of salt
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2 tablespoons
miso butter
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1 teaspoon
curry powder (use more, or less, to taste)
Directions
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Place carrots in a single layer at the bottom of a sauté pan, and fill the pan with water until the carrots are covered about halfway. Sprinkle with salt and cook, uncovered, over high heat until the water completely evaporates.
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As soon as the water evaporates, turn off the heat and add the miso butter and curry powder. Mix everything around so the carrots are completely coated, and serve.
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