With beetroot and half a butternut squash to use up on New Year's Eve, and a vegetarian to cater for, I tried this recipe I saw on @Zoe instagram account. In spite forgetting to set an oven timer due to the jollity of board games and sparkling wine, it turned out well. I had the last serving today on homemade wholegrain sourdough toast drizzled with extra virgin olive oil.
Serves 2 as a main or 4 as a side
1 sweet potato
1 small squash
1 beetroot
5 Jerusalem artichokes (didn't use - used several small beetroot and large sweet potato instead)
1 handful cashews, soaked in boiling water for at least 10 minutes
400g tin of white beans (recipe said drained, but I didn't)
1 tsp miso paste
a few sprigs of thyme
2 cloves of garlic
100ml milk of choice (used the bean liquid instead)
2 tbsp olive oil
Salt & pepper to taste.
Preheat the oven to 190C.
Thinly slice your vegetables using a knife or mandolin and layer into an ovenproof dish with fresh thyme.
In a blender, combine the beans, soaked cashews, garlic, milk and miso paste into a pourable sauce. Taste and adjust the seasoning as needed.
Cover the vegetables with the sauce and push down to ensure they are submerged. Drizzle the olive oil over the top and place in the oven for around an hour until the vegetables are soft and the top is golden and crispy.
My tips; brush some additional olive oil over the bottom and sides of your baking dish. Also, my vegetables were not submerged by the sauce so I covered the dish with some aluminium foil.
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