Miso-coated braised vegetables from the pressure cooker
1h 55m
Preparation1h 30m
Cooking25 min
PT0H25MPT1H30MTip 1: The salsify is easy to scrape out of the shell using a spoon.
Tip 2: Finely slice the salsify and fry it in fat at approx. 140°C for 2–3 minutes, drain and lightly salt.PT1H55M
Tip 1: The salsify is easy to scrape out of the shell using a spoon.
Tip 2: Finely slice the salsify and fry it in fat at approx. 140°C for 2–3 minutes, drain and lightly salt.
Preparation
Step 1
Cut the garlic into halves lengthwise and roast in a pan with a little oil until brown. Meanwhile, pre-heat the oven to 110°C (fan-assisted). Drain the olives and leave them to dry for about 1.5 hours (you should be able to crumble them with your fingers). Save them for later.
Wash the vegetables thoroughly, especially the salsifies, which must be scrubbed very clean with a brush or sponge. Peel the parsnips.
undefined For the miso-coated braised vegetables:
¼ Celery root
¼ Hokkaido pumpkin without seeds
1 Kohlrabi
4 Small parsnips
3 Small red beetroots
2 Small red Chioggia turnips
2 Small yellow, white or pink Chioggia turnips
1 Fennel
3 Small artichokes
3 Salsifies
1 Garlic
4 leavesBay
undefined For the dried olives:
100 gGreen or black olives (pitted)
Step 2
Mix the miso paste, stock, soy sauce, sugar, sambal oelek, tomato paste and olive oil in a blender.
undefined For the miso-coated braised vegetables:
120 gLight or red miso paste
500 mlVegetable stock
20 mlSoy sauce
20 gCoconut blossom sugar
1 tbsp.Sambal oelek
1 tbsp.Tomato paste
50 mlOlive oil
undefined For the dried olives:
100 gGreen or black olives (pitted)
Step 3
Add the ingredients for the braised vegetables to the pressure cooker, starting with the beets, salsifies, roasted garlic and bay leaves. Pour the marinade over the mixture. Close the pot, heat up and cook at level 2 for 20 minutes (5 minutes longer for large beets if necessary).
In the meantime, thinly slice the water radish (alternatively, white radish), add a little salt and sugar and sprinkle with lemon juice. Leave until ready to serve.
Harvest the basil and wash with the spinach. Briefly blanch in boiling water and rinse with cold water – do not allow to cool completely. Squeeze well.
undefined For the water radish:
2 Water radishes
undefined Olive oil
undefined Salt, lemon juice
1 Sugar
undefined For the basil and walnut cream:
100 gSpinach
2 jarsBasil
Step 4
Place the mascarpone, the spinach and basil mixture, the salt and pepper in a blender and puree into a green cream. Roast the walnuts, coarsely chop and add to the cream just before serving.
As soon as the vegetables are ready, remove the pot from the heat and open in accordance with the instructions. Pierce a beet with a thin kitchen knife – if you can push it into the beet without resistance then the vegetables are done. If that doesn't work, cook the vegetables for another 5 minutes.
Remove the vegetables and peel and portion as you wish.
undefined For the basil and walnut cream:
100 gSpinach
2 jarsBasil
200 gMascarpone or quark
100 gWalnuts
undefined Salt, pepper
Step 5
Reduce the resulting cooking broth to a minimum so that a thick sauce is formed.
Arrange the vegetables on a plate and pour over the sauce. Garnish with herbs and the dried olives. Serve with the cream and radish.