Ambar Estate / NEWBERG
Heidi Whitney-Schile, winery chef
Makes two 1-cup servings
Ingredients
• 1 2/3 cups carrots, peeled
• 1/2 cup canned chickpeas
• 1/4 cup pine nuts
• 2 tablespoons butter
• 1 large shallot, minced
• 1 teaspoon garlic, minced
• 1 tablespoon miso paste
• 1/8 teaspoon cayenne
• 1 teaspoon salt
• 2 teaspoons champagne vinegar
• 2 teaspoons fresh thyme
• 1/2 cup cream
Instructions:
- Place carrots in a steamer, and steam until fork-tender. Add carrots to a food processor.
- Drain and rinse chickpeas, and place into food processor.
- In a sauté pan, toast pine nuts over low heat until they start to golden. Then add them to food processor.
- Place butter in the same sauté pan over medium heat, and melt. Add shallots and garlic to the butter, and sauté until tender and translucent. Add to food processor.
- Add the remaining ingredients (miso paste, cayenne, salt, champagne vinegar, thyme and cream) to the food processor, and turn on. Allow it to run until all the ingredients are smooth.
- Taste, and adjust seasoning as desired.
