This Sunday, we are cooking with root veggies. (Thanks to Mayuri for hosting!) One of the most universally fantastic ways to cook them, in my opinion, is roasting. It unlocks flavors that other methods can lack. Hello, you wonderful Maillard browning reaction. Of course roasting itself is wonderful, but you can also kick it up a notch with a little flavor bomb tossed on when they are done! We have done maple Dijon before, this time we are trying out maple, Dijon, and miso from the wonderful South River Miso company. (Not sponsored, I just love their miso and this recipe is adapted from them.)
This time I also added some purple sweet potato and fennel, both for color and to use up. Purple carrots would be great too. And because of our super mild winter, I was able to go out and cut some fresh time for the dressing! Yummy.
Now fair warning, this dressing packs a punch, so add it to taste. The first time we made this, it kind of overpowered the roasty veggies, and we want to taste those! So for us, the dressing amount has been reduced from the original recipe. You'd be surprised just how much roasty veggies cook down. Don't be fooled by huge piles of chopped veggies, it will reduce a lot, another reason to dress to taste.
Honestly, this medley is fantastic just as simple seasoned roast veggies too!
Maple Miso Root Vegetable Medley
serves 5-6
2 large rutabagas (or turnips, I prefer rutabaga)
3 large carrots
2 yellow potatoes
1 celeriac root (optional, ugly but tasty!)
2 onions
1 bulb of garlic, peeled into cloves
2 cups cremini or other mushrooms
olive oil or avocado oil
salt and pepper
¼-⅓ cup light miso (I used a combo of azuki bean miso, white miso, and garlic red pepper miso)
1½ tbsp maple syrup
1 tbsp whole grain Dijon style mustard
1 tbsp mirin (optional)
1 tbsp brown rice vinegar
2 tbsp thyme, fresh (lemon or lime are fantastic if you have them)
2 green onions or fresh parsley or chives to serve
Preheat oven to 400° F.
Cut the carrots on the bias, large dice/wedge the rutabaga, celeriac, and potato, and wedge the onions. Try to keep the sizes of the pieces similar. Cut the mushrooms into quarters. Combine the carrots, celeriac, rutabaga, and potatoes in a bag or bowl.
Drizzle over olive/avocado oil, salt and pepper and toss to combine.
Arrange the carrots, celeriac, potatoes, and rutabaga in a single layer on a parchment lined baking sheet. Roast for 30 minutes or until soft and tender on the inside and browned on the outside. Baking time will be extended if the veggies are crowded.
Meanwhile, place the mushrooms, onions, and garlic in the same bag or bowl as the potatoes, and drizzle and season, tossing to combine. Place them on a separate lined baking sheet and start to roast after the potato mixture has been in the oven for 10 minutes. Roast the mushrooms, onions and garlic for 20 minutes until the onions and garlic have softened and colored.
Watch the vegetables while roasting and stir/turn after 15 minutes. If they are all nearly done after 30 minutes, turn down to oven to 375º and check them at 5 minute intervals.
While the veggies roast, make maple miso mixture. Combine the miso, maple syrup, Dijon mustard, mirin, vinegar and thyme in a dish.
When all vegetables are sufficiently roasted, gently toss/fold together in a large bowl with enough of the maple miso mixture to lightly coat, and serve. Garnish with chopped green onion, chives, or parsley as desired.
 |
| Half batch. |
Be sure to check out all the things you can make with root veggies:
- Mildly Indian: Alu kangmet |Manipuri Potato Mash
- Mayuri's Jikoni : Arbi Ka Paratha
- Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe)
- Food Lust People Love: Chantenay Carrot Ginger Soup
- Sneha's Recipe: Ginger Almond & Poppy Seed Vadi
- A Messy Kitchen: Maple Miso Root Vegetable Medley
- Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds
- Amy's Cooking Adventures: Roasted Beet Galette
- Sid's Sea Palm Cooking: Roasties
- Making Miracles: Sweet Potato Shepherd's Pie
Wow, so many different roots all in one and flavourful. I've yet to cook with rutabagas. This recipe seems the right one to begin with.
ReplyDeleteI love rutabagas and never had them until I was grown and married because they never came into my mother's house. But that was because they never came into HER mother's house due to a childhood fight over not eating them, and being served them cold for the next three meals until she would eat them. She never did, and she never allowed them in her cooking as an adult! I bet it was because they weren't roasted. Nobody should turn down a beautifully seasoned and caramelized roasted rutabaga slice with crispy edges and a sweet, creamy center. IMO!
DeleteI am loving the maple miso mixture in this recipe. I make roasted veggies, next time will add this dressing.
ReplyDeleteRoasting really is the best way to enjoy root vegetables. That maple miso mixture sounds divine!
ReplyDeleteI can't wait to try this. I, too, prefer rutabagas even though I didn't try them until I made pasties. Roasting root vegetables makes all the difference. Thanks for the tip on the miso company. I have yet to cook with it!
ReplyDeleteI first found them years ago when looking for soy free miso! And all their miso is wonderful, soy or otherwise. They only ship outside of summer because their miso is a naturally fermented, probiotic item and would leak or pop if shipped during the warmer months.
DeleteMiso flavour in this recipe with the swedes ( rutabagas) was absolutely yum. We relished every bit.
ReplyDeleteWe were just talking with friends about the differences in terminology: swedes, courgettes, and aubergines, vs rutabagas, zucchini, and eggplant!
Delete