Vegetables cooked in hay with miso dressing


Total time: 1hr 20m
Preparation Time: 50m

Servings
For 4 people


Nutritional Information

Contains 420 Kcal, 4g Protein, 22g Carbohydrates, 33g Fat


Ingredients

  • Vegetables
  • salted water, boiling
  • 300 g root vegetables (carrots, parsnips, etc.), cut roughly into pieces
  • 1 squash, medium-large (e.g. Hokkaido), quartered, seeds removed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 handsful organic hay
  • Miso dressing
  • 4 tbsp miso paste
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp liquid honey or agave syrup
  • 1 garlic clove, finely chopped
  • 1 tbsp sesame seeds
  • salt and pepper to taste
  • Salsa verde
  • 1 bunch parsley
  • 0.5 bunch peppermint
  • 1 bunch basil
  • 1 tbsp mustard
  • 0.5 dl red wine vinegar
  • 1 dl olive oil
  • salt and pepper to taste

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Instructions

  • Vegetables

    Blanch the root vegetables in salted water for approx. 2 mins., drain. Add the squash, oil and salt to the root vegetables, mix well. Place half of the hay in a large cooking pot, spread the vegetables on top, cover with the remaining hay. Cover and bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
  • Miso dressing

    Combine the miso paste, soy sauce, honey and water. Add the garlic and sesame seeds, season the sauce.
  • Salsa verde

    Finely chop the herbs, mix with the remaining ingredients, season the salsa.
  • To serve

    Remove the baked vegetables from the hay, mix with the miso sauce, plate up. Serve with the salsa verde.
  • Serve with:

    Amaranth.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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