• Vegetable Miso Ragout

  Filed under Recipes
  Mar 18

  Vegetable Miso Ragout
  

  2 cups carrots, peeled and sliced in 1 inch slices

  1 ½ cups celery, in 1 inch slices

  2 cups shallots, peeled and halved

  1½ cups blue potatoes, cut in 1 inch pieces

  1 fresh bay leaf

  3 fresh sage leaves, chopped

  ½ teaspoon fresh ground black pepper

  2 tablespoons Dijon mustard

  2 tablespoons tamari

  1 tablespoon extra virgin olive oil

  Cover and bake in 400 degree oven for 35 minutes

  Gravy:

  2 cups hot water

  ½ cup barley miso 2 tablespoons unbleached wheat flour ½ cup cool waterBring water to a oil and turn down to a simmer.  Add miso and mix in well.  In a separate cup, mix the flour and cool water.  Stir into miso water and, stirring frequently with a whip, allow to thicken for 4 to 5 minutes.  Fold into oven mixture and serve with brown rice or toasted whole grain bread. 

   

   

   

  
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