Miso Roast Vegetable With Lentil
Ingredients
2 kg mixed root vegetables e.g potato, carrots, parsnips, beetroot
2 tbsp vegetable oil
50 ml red wine
400 g tinned lentils, in water
100 g baby leaf spinach
50 g toasted cashew nuts
Sea salt and freshly ground black pepper to taste
For the miso glaze:
3 tbsp miso paste
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
1 garlic clove, grated
Instructions
MISO ROAST VEGETABLES WITH LENTILS
Step 1
To prepare the vegetables, make cuts which are 2/3 deep into the vegetables and 1/2 cm apart along the vegetables. Place on the universal pan and coat with the oil and season with some salt and pepper.
Step 2
Place in the oven at CircoTherm® 180°C for 30-40 minutes, until starting to soften.
Step 3
Meanwhile, make the miso glaze by combining all the ingredients in a bowl. Set aside until required.
Step 4
Once the vegetables are almost cooked, pour in the red wine, add the lentils, spinach and toasted cashews and stir through to combine.
Step 5
Brush the veg with the miso paste and place back into the oven for 15-20 minutes* until the vegetables are cooked through and crispy, and the lentils have absorbed the wine and are tender.
*For additional colour, change to CircoRoast 180°C for the last 15-20 minutes.
