Vegan Pappardelle With Carrot Miso Sauce and Mint Gremolata – Recipes for Club + Resort Chef
Vegan Pappardelle With Carrot Miso Sauce and Mint Gremolata Recipe courtesy of Samantha Cavaciuti, Director of Culinary Operations/Executive Chef, Polo Club of
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Ingredients
- 00 flour
- semolina flour
- kosher salt
- water
- olive oil
- shallots
- garlic
- ground cumin
- ground ginger
- ground coriander
- fresh cracked black pepper
- sliced carrots
- unsalted cashews
- white miso paste
- vegetable stock
- vegan cream
- mint
- Italian parsley
- lemon
- orange
- salt
- pepper
- toasted hazelnuts
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