You’ll never go for another dressing once you try this miso burnt butter. It packs a deep, savoury flavour and warming nutty notes that are like liquid gold when poured over your roast vegetables
|Prep time||30 minutes|
|Cook time||75 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6. Line a roasting tray with baking paper.
Slice the potatoes and carrots in half lengthways and brush with 1 tbsp of olive oil. Place them cut side down on the tray and roast for 30-35 or until fork tender.
Lower the oven temperature to 150°C, gas mark 2.
Peel and slice the pumpkin into very thin slices (they should be almost transparent). Place the slices in a large bowl and dress with 1 tbsp of olive oil and sea salt.
Spread the slices evenly in a single layer over a lined baking tray and place in the oven. Bake for approx. 30 minutes or until the slices begin to curl up and crisp.
To make the burnt butter, melt the butter in a saucepan. Peel and finely chop the shallot (or one small white onion) and garlic and add to the butter. Sauté until golden, approx. 5 minutes. Grate the ginger, then stir this into the saucepan along with the miso, orange juice and mustard. Simmer for 3-4 minutes until slightly golden then remove from the heat. Cool slightly.
Serve the potatoes and carrots topped with the pumpkin chips and dress with the miso burnt butter.