Roasted Vegetables with Hot Nuts and Miso Sauce Recipe

Rgrilled vegetables – carrots, butternut squash, pumpkin and onions – make a delicious and healthy vegan main dish, or a nutritious side dish to accompany cuts of meat.

Cooked in a drier heat rather than a simmering broth, you end up with burnt pumpkin wedges that melt in your mouth. Drizzle with hot walnut sauce infused with red miso paste for a unique flavor combination.

Recipe

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves

Four as a main course, more as a side dish

Ingredients

  • 10 thin carrots (the ones you buy in bunches), a mixture of colors if possible
  • 500g celeriac
  • 500g butternut squash or pumpkin, cut into thick wedges and seeded
  • 3 large white or red onions, cut into wedges
  • 4 tablespoons extra virgin olive oil
  • 3 heads of red or white endive (or a mixture)

For the sauce

  • 55g walnut pieces
  • 200 ml extra virgin olive oil (a fruity rather than herbaceous)
  • 75g red miso paste
  • 1⁄2 teaspoon chili flakes
  • 3 fatty garlic cloves, crushed

Method

  1. Preheat the oven to 200C / 190C hot air * / Gas 6.
  2. Cut the carrots. Leave the green tufts if there are any but wash them well. If you can’t get thin carrots, cut the larger ones in half along their entire length.
  3. Peel the celeriac and cut it into large wedges. Put all the vegetables – except the endives – in a few roasting dishes (or baking sheets that have a rim all around) where they are in a single layer. Add the oil, season (not too much salt because the sauce is salty) and mix everything with your hands.
  4. Roast for 40 minutes or until the vegetables are tender and lightly burnt, turning once. Cut the endive heads into quarters and add them halfway through the cooking, coating them with oil.
  5. While the vegetables are roasting, prepare the sauce. Pound the nuts in a mortar and pestle – or mix in a food processor using the Pulse button – until you have a mixture that is partly finely ground and partly chunky. Put the olive oil in a saucepan and heat over very low heat. Add the miso and whisk it together – rather than breaking down completely, it will stay in little globules separate from the oil, but that’s okay. Add the chili and garlic and simmer very gently for about 5 minutes, stirring occasionally. Garlic should not color. Stir in the nuts and cook for another 2 minutes.
  6. Transfer the vegetables to a large dish. Pour the sauce over it or serve it on the side.

* Diana’s conversion may differ from the norm

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