Ingredients
- 2 pound carrots, peeled, in 1/4” thick slices
- 6 ounce ginger, peeled, sliced thin, across the fibers
- 1/8 cup rice wine vinegar
- 1/8 cup mirin
- 1/8 cup fine sea salt
- 1/8 cup fresh ground black pepper
Preparation
Baking Directions:
In a medium pot, sauté the carrots and ginger together until carrots are completely tender, being careful to avoid developing any color.
Add the vinegar and mirin, and finish with enough water to just cover the carrots.
Simmer for 20 minutes, then puree in small batches until smooth in a high-speed blender.
Pass through a fine-mesh strainer, and serve.
