Serves 6
Ingredients:
- 1 leek, trimmed and cut into 1/2cm slices.
- 3 cups root vegetables (such as carrots, turnips, daikon, parsnips) cut into 1/2cm slices
- 3 garlic cloves
- 3 table spoons olive oil
- Salt and fresh chopped ginger
- 1/2 cup cooked beans (such as adzuki, kidney or navy)
- 4 teaspoons un-pasteurised miso paste
- Wakame seaweed flakes
- Lemon
- Fresh shallots to garnish
Directions:
Preheat the oven 250C.
Place the leek, root vegetables, ginger and garlic in a roasting pan. Toss with the olive oil and season with salt. Add very little of water, cover with a lid and roast the vegetables for 25 to 30 minutes, or until they are deep golden brown.
Place the leek, root vegetables, ginger and garlic in a roasting pan. Toss with the olive oil and season with salt. Add very little of water, cover with a lid and roast the vegetables for 25 to 30 minutes, or until they are deep golden brown.
Transfer vegetables to a pot, cover with water, add the beans and seaweed flakes, bring to a boil and simmer for 10 minutes.
Meanwhile, remove 1/2 cup of liquid from the pot, dissolve miso paste in the liquid and return to the pot. Heat without boiling for additional 2 - 3 minutes. Turn off the heat and let it sit for 5 minutes.
Garnish with shallots and server with slice of fresh lemon.
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