Pic of Roast Sesame Savoy Wedges & Miso Mash

Roast Sesame Savoy Wedges & Miso Mash

Show ingredients

Vegetarian mains

Roast Sesame Savoy Wedges & Miso Mash

Serves 2 55 min

Seeking inspiration for your cabbage? Look no further! This recipe makes Savoy the star of the show. A slow-growing variety with a robust texture, it’s perfect for roasting, and hopefully this recipe is one you’ll want to keep repeating throughout the cabbage season.

Cook's notes

You want good chunky wedges of cabbage. We used all of our Savoy as it was quite small, but they can vary in size.

Ingredients

  • 4 large or 6 smaller carrots (or any roots that you have – beets, parsnips, celeriac, etc.)
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp mirin
  • 2 garlic cloves
  • 1 piece ginger
  • ½ tsp chilli flakes - add to taste
  • 1 Savoy cabbage
  • 2 tbsp sesame seeds
  • 500g potatoes
  • 2 tbsp sweet white miso - add to taste
  • 2-3 tbsp of non-dairy cream or milk (e.g.soy, cashew or almond)
Image of Roast Sesame Savoy Wedges & Miso Mash

Method

Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Before you start, preheat your oven to 190˚C/Gas 5

  • Step 2

    Scrub and chop the carrots lengthways into halves or quarters, depending on size. Toss in a roasting tin in a little oil to coat. Place the carrots in the oven to roast for approx. 30-40 minutes, tossing them halfway through, until tender. Keep warm if ready before the rest of the meal.

  • Step 3

    In a bowl, mix the sesame oil, 1 tbsp of your own cooking oil, the maple syrup, mirin, peeled and finely chopped or grated garlic and ginger (you want ½ tbsp of prepared ginger). Add chilli flakes to your liking - if unsure, use half, then sprinkle over more at the end.

  • Step 4

    Chop 4 good wedges of Savoy cabbage, through the root, to hold them together. Place in a roasting tin lined with baking parchment. Brush half the maple syrup mixture over the cabbage wedges. Bake them for 15 minutes on one side, then turn them over, brush over the rest of the mixture and sprinkle over the sesame seeds and bake for a further 10-15 minutes or so, until the cabbage is tender and colouring nicely.

  • Step 5

    Meanwhile, peel and chop the potatoes into chunks. Place in a saucepan, cover with water, bring to a boil and cook until tender - approx. 12 minutes.

  • Step 6

    Drain the cooked potatoes. Mash with enough miso and non-dairy cream/milk to your taste - add a little pepper, but the miso is already salty, so steer clear of any extra salt. Try not to make the mash smooth as you may overwork it and make it gloopy, it can be left slightly coarser.

  • Step 7

    Serve the mash with the roasted carrots and Savoy wedges, with any sticky sesame seeds from the tin, and any remaining chilli flakes scattered over the top.

You may also like…