1 pound of carrots, cut into coins 2 tablespoons unsalted butter ⅓ cup chicken broth 2 tablespoons soy sauce 1 tablespoon white miso paste 1 teaspoon lime juice 2 tablespoons fresh cilantro 1) Add the carrots, butter, chicken broth and salt and pepper to a small sauce pan. Bring to a boil, put a lid on it and let it cook for about fifteen minutes at a low simmer.
Soy and Miso Carrots
Soy and Miso Carrots
Soy and Miso Carrots
1 pound of carrots, cut into coins 2 tablespoons unsalted butter ⅓ cup chicken broth 2 tablespoons soy sauce 1 tablespoon white miso paste 1 teaspoon lime juice 2 tablespoons fresh cilantro 1) Add the carrots, butter, chicken broth and salt and pepper to a small sauce pan. Bring to a boil, put a lid on it and let it cook for about fifteen minutes at a low simmer.