Maple Miso Root Vegetable Medley
This delicious dish was served recently at one of our company lunches. Photo by Annabel Levine.
Winter storage vegetables take center stage in this recipe for our Chef Jen's Maple Miso Root Vegetable Medley. Frost-sweetened roots, savory mushrooms, and a festive maple miso sauce help make this the perfect side dish for a holiday meal, or a great way to make an everyday meal feel like a celebration! Bon appétit!
Serves four or five
2 large turnips or rutabagas
6 large carrots
1 celeriac root (optional)
1 bulb of garlic, peeled cloves
2 cups cremini or other mushrooms
Salt and pepper
½ cup South River Chickpea Miso
2 tbsp Blue Heron Farm Maple Syrup
2 tbsp dijon mustard
2 tbsp mirin (optional)
2 tbsp brown rice vinegar
2 tbsp thyme, fresh
2 scallions or fresh parsley to serve
Carrots grown across the river by Natural Roots Farm, cut on the bias before roasting. Photo by Annabel Levine.
1. Preheat oven to 350° F.
2. Bias cut roots and onions. Cut the mushrooms into quarters. Keep each vegetable separate.
3. Toss each vegetable separately in olive oil, salt and pepper.
4. Arrange the carrots, celeriac, turnips, and rutabaga in a single layer on a baking sheet. Roast for 30 minutes. Vegetables are done when they are soft on the inside and browned on the outside. If your baking sheet is too small for a single layer of roots, use another one to avoid crowding and ensure browning.
5. At the same time in the oven, on a separate baking sheet, roast the mushrooms, onions and garlic cloves for 20 minutes. Make sure to watch your vegetables while roasting and stir after 15 minutes.
6. To make maple miso mixture, combine Chickpea Miso, Blue Heron Farm Maple Syrup, dijon mustard, mirin, vinegar and thyme in a bowl.
7. When all vegetables are cooked, toss together with maple miso mixture and serve. Garnish with chopped scallion or parsley as desired.