Root stew with white miso and cilantro

The main part of this meal was a root vegetable stew:  first I sauteed sliced onion with a pinch of salt on some pumpkin seed oil, then added medium-sized chunks of carrot, parsley root, red beet, celery root and daikon radish and stirred for a while to coat with oil, adding dried thyme as well. Then I covered the veggies with diluted white miso, there should be enough water so that the vegetables are at least partially submerged. I cooked them until soft on a low flame (the water shouldn´t evaporate totally, but also the stew should not be watery) and at the end garnished them with a generous amount of fresh chopped cilantro.

The other parts of the meal were: chickpeas with pumpkin (pumpkin chunks cooked until soft and then add cooked chickpeas and tamari to season), carrot tops fried until crispy on a bit of pumpkin seed oil with salt, and rice/amaranth mixture sprinkled with roasted dulse seaweed. I used dulse flakes, which are really convenient and roast very quickly – just be careful not to burn them, so keep the flame low 😀

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2 Comments

Filed under Complete meals, Recipes

2 responses to “Root stew with white miso and cilantro

  1. I’ve been taught not to add miso till tha last couple minutes of cooking.

    • Pat, if you are making miso soup, it is usual to mix in miso at the end and not let it boil, but if you are making a different dish where you use miso as a flavouring agent and source of proteins, vitamins and minerals, you don´t necessarily have to do that 🙂 you just lose some extra enzymes, but there´s nothing “wrong” about it 🙂

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