Almost Raw Vegetables
This recipe is very versatile and can be used with almost any seasonal vegetable. Vegetables served raw are crunchy and high in micro nutrients, however, some vegetables work better after steaming as it e flavour and texture (broccoli, beets, etc).
This dish works as an appetizer, afternoon snack or part of a selection of dishes to share tapas style.
The miso dressing is bursting with flavor but low in fat, so still packs a satisfying punch without punishing the waistline.
Allergens: wholegrain mustard (mustard), miso (soy)
Preparation time: 30 minutes
1 bunch of baby carrots
1 bunch of baby beets
1 punnet of baby corn
300 gram sprouting broccoli
1 bunch of radishes
For the miso dressing:
1 clove garlic
1 small banana shallot
Juice of a lemon
75 gram miso paste
1 tablespoon honey
1 tablespoon whole grain mustard
2 tablespoon red wine vinegar
25 ml olive oil
Scrub the carrots and radishes with a green scourer, wash the baby corn and leave all to dry on a clean kitchen towel. Prepare the broccoli by removing any leaves from its stalk, trim ends and rinse in cold water. Cut tops of beets and peel skin, cut in quarters and rinse in cold water. Bring a steamer to the boil and prepare a bowl of ice water on the side. First steam broccoli for 2 minutes, remove from pan and then plunge straight into the cold water. Then steam beets for 8 minutes until tender, but still al dente, and plunge into the cold water.
To make the miso dressing: Finely chop shallot and garlic and add ½ the olive oil and a pinch of sea salt to mortar and pestle (or small food processor), mix until a smooth paste forms. Mix in mustard and miso paste and rework until smooth. Add lemon juice, vinegar and gradually the remaining olive oil until even and smooth.
To serve smear a generous helping of the miso dressing on a round or rectangular plate, then pile vegetable high on with the top end pointing in the same direction, so these are easy to grab. This dish can be served individual or to share depending on the occasion