Specialty of the House

UNC Health Care shared recipe for carrot-ginger dipping sauce

andrea.weigl@newsobserver.comJuly 27, 2013 

SPECIALTY-AL-062813-JEL

JULI LEONARD — jleonard@newsobserver.com Buy Photo

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    UNC Health Care Nutrition & Food Services department runs about 20 eateries, which are open to the public, at the N.C. Children’s Hospital, N.C. Memorial Hospital, N.C. Women’s Hospital, N.C. Cancer Hospital and N.C. Neurosciences Hospital.

    • 101 Manning Drive, Chapel Hill, unchealthcare.org

UNC Hospitals has several restaurants. My husband spent a good deal of time there during the last few months, and I tried all the restaurants. At the main one upstairs in the Women’s Hospital, someone makes a ginger sauce. I often picked up fresh shrimp or avocado rolls (two in a pack) made daily as much for the sauce as for the rolls. I would love to have the recipe for the sauce. It’s similar to ginger dressing found at many Asian restaurants, but something about their sauce is different, and it’s the best I have tasted.

Jill Gammon

Raleigh

Angelo Mojica, director of Nutrition & Food Services at UNC Hospitals, was happy to share the recipe. Mojica has transformed UNC Hospitals’ food service since he started his job seven years ago. He developed a restaurant model of service, which allows patients to order off the menus at more than 20 eateries throughout the five hospitals. (To read more about that transformation, read our story from last year at http://goo.gl/qMJ21.)

About this carrot-ginger dipping sauce, Susan Gardner, a sous chef with the department, said, “We serve this sauce with the summer rolls that are made every day on the sushi station. They are served to our patients and are sold in the Terrace Café and the Overlook Café, which are two of our retail outlets.”

Those cafes are not only open for hospital visitors but to the public as well.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or email aweigl@newsobserver.com.

To see a printable version of this recipe, click on the link below:

Carrot-Ginger Dipping Sauce

Carrot-Ginger Dipping Sauce 3 medium carrots, peeled and chopped 1 garlic clove, peeled and trimmed 2-inch segment ginger, peeled 1/4 cup rice vinegar 2 tablespoons soy sauce 1/4 teaspoon sesame oil Pinch of salt and freshly ground black pepper 1/4 cup vegetable oil 1/4 cup water Pinch of sugar

PLACE carrots, garlic, ginger, vinegar, soy sauce, sesame oil, salt and pepper in a food processor. Puree until smooth. With machine running, add vegetable oil and then water in a slow steady stream. Add sugar. Taste and adjust seasonings if necessary.

Yield: 1 1/2 cups

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