Use a single variety or a selection of vegetables in this recipe. The umami, sweet-salty miso in this dressing makes a lovely alternative to the more traditional vinaigrette.
Serves: 6–8
INGREDIENTS
Dressing
1 tablespoon white miso paste
1 tablespoon hot water
1 clove garlic, crushed
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon chilli sauce
1 teaspoon grated fresh ginger
¼ teaspoon caster sugar
Vegetables
1 bunch radishes
1 bunch baby turnips
1 bunch each yellow and purple carrots, scrubbed or peeled
1 bunch asparagus, ends snapped off
olive oil
sea salt and freshly ground pepper
To serve
toasted sesame seeds
chopped coriander
METHOD
Preheat the oven to 180˚C.
Trim the tops of the radishes and turnips leaving about 2 cm.
Halve the carrots lengthwise if they are large. Cook the yellow carrots first in boiling salted water then cook the purple carrots until crisp tender. The purple carrots will bleed into the water. Drain well and toss all the vegetables with olive oil and season with salt and pepper. Spread out in a single layer on a large baking tray, grouping the same vegetables together.
Roast, turning them occasionally, until tender and golden, removing them from the tray as they are cooked.
Dressing: Whisk the miso and hot water together until smooth then whisk in the remaining ingredients.
To serve: Arrange the vegetables on a serving platter and drizzle over the dressing. Top with sesame seeds and coriander.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.