Miso-coated braised vegetables from the pressure cooker

1h 55m
- Preparation 1h 30m
- Cooking 25 min

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.

Ingredients

4 People

For the miso-coated braised vegetables:
0.25 Celery root
0.25 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 leaves Bay
120 g Light or red miso paste
500 ml Vegetable stock
20 ml Soy sauce
20 g Coconut blossom sugar
1 tbsp. Sambal oelek
1 tbsp. Tomato paste
50 ml Olive oil
For the dried olives:
100 g Green or black olives (pitted)
For the water radish:
2 Water radishes
Olive oil
Salt, lemon juice
1 Sugar
For the basil and walnut cream:
100 g Spinach
2 jars Basil
200 g Mascarpone or quark
100 g Walnuts
Salt, pepper
Garnish:
Herbs of your choice

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.

For the miso-coated braised vegetables:

Celery root

Hokkaido pumpkin without seeds

Kohlrabi

Small parsnips

Small red beetroots

Small red Chioggia turnips

Small yellow, white or pink Chioggia turnips

Fennel

Small artichokes

Salsifies

Garlic

leaves Bay

For the dried olives:

g Green or black olives (pitted)

Step 2

Mix the miso paste, stock, soy sauce, sugar, sambal oelek, tomato paste and olive oil in a blender.

For the miso-coated braised vegetables:

g Light or red miso paste

ml Vegetable stock

ml Soy sauce

g Coconut blossom sugar

tbsp. Sambal oelek

tbsp. Tomato paste

ml Olive oil

For the dried olives:

g Green 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.

For the water radish:

Water radishes

Olive oil

Salt, lemon juice

Sugar

For the basil and walnut cream:

g Spinach

jars Basil

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.

For the basil and walnut cream:

g Spinach

jars Basil

g Mascarpone or quark

g Walnuts

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.

Garnish:

Herbs of your choice