MISO ROASTED SWEET POTATO WITH BENNE SEED BUTTER AND COLLARD GREEN FURIKAKE
Whenever I put a menu together, I always make sure to include sweet potatoes on it in some way, shape or form. Historically, sweet potatoes served as a reminder of home for many Southerns who moved north after the Civil War. They're rich in nutrients and pair beautifully with ingredients from other cultures. For this roasted sweet potato dish I use homemade furikake and yellow miso paste to bring an earthy umami to balance the potatoes' sweetness. Japanese furikake is usually made with seaweed, but in this version I use collard greens. Benne seeds, the West African name for sesame seeds, were brought from the Caribbean in the 1700s and used by enslaved Africans to enrich dishes when meat was scarce. The seeds eventually became a Southern staple whose flavor and richness elevated sweet and savory dishes alike. Here the seeds are blended into a tahini-like butter that's drizzled over the potatoes.
Provided by Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat.
- Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture.
- Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste.
- Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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