Vegetable Miso Ragout

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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