Instructions
Cut the carrots into chunks and set aside.
Fill a pot with water and place the carrots in it. Heat on medium-high and bring to a boil. Lower the temp slightly, cover, and cook for 25 minutes. The carrots should be very soft.
While the carrots cook, heat a small pan over medium-low heat. Spray it with avocado oil cooking spray and cook the prosciutto until crispy. Remove from the heat and place the prosciutto on a paper towel to drain any excess oil.
In a food processor add the miso paste, maple syrup, extra virgin olive oil, cinnamon, ginger, cayenne, and sea salt.
Once the carrots are cooked, strain them out of the water and place them in the food processor. Blend everything until smooth
Place them in a serving bowl and top with crispy prosciutto and chopped green onion. Enjoy!
WATCH THE RECIPE VIDEO
Ingredients
1 lb Carrot
1 tbsp Miso Paste
3 tbsp Maple Syrup
3 tbsp Extra Virgin Olive Oil
1/2 tsp Cinnamon
1 tsp Ginger (fresh, grated)
1/4 tsp Cayenne Pepper
1/2 tsp Sea Salt
1/4 Proscuitto
2 stalks Green Onion (chopped)
Instructions
Cut the carrots into chunks and set aside.
Fill a pot with water and place the carrots in it. Heat on medium-high and bring to a boil. Lower the temp slightly, cover, and cook for 25 minutes. The carrots should be very soft.
While the carrots cook, heat a small pan over medium-low heat. Spray it with avocado oil cooking spray and cook the prosciutto until crispy. Remove from the heat and place the prosciutto on a paper towel to drain any excess oil.
In a food processor add the miso paste, maple syrup, extra virgin olive oil, cinnamon, ginger, cayenne, and sea salt.
Once the carrots are cooked, strain them out of the water and place them in the food processor. Blend everything until smooth
Place them in a serving bowl and top with crispy prosciutto and chopped green onion. Enjoy!
WATCH THE RECIPE VIDEO
