Carrot-Ginger Dressing 4 Tbsp. extra-virgin olive oil 1 medium onion, finely diced 4 large carrots, peeled and sliced into 1/4-inch rounds 1 celery stalk, finely diced 1 1-inch piece fresh ginger, peeled and sliced into 1/8-inch rounds 3 garlic cloves, minced 1/4 cup mirin (Japanese cooking wine) 1 1/2 cups vegetable stock 2 Tbsp. margarine 1 Tbsp. white vinegar
�?In a small stockpot, heat the olive oil and sauté the onion for 2 minutes. Add the carrots, celery, ginger, and garlic and sauté until tender, approximately 10 minutes. �?Add the mirin and continue cooking until almost evaporated. �?Add the vegetable stock and cook for 15 minutes. �?Purée in a blender. �?Strain back into the stockpot through a fine sieve. Add the Earth Balance and stir until melted. Remove from the heat. �?Stir in the vinegar. �?Store in an airtight container for up to 1 week.
Makes 1 cup |