Ingredients:
➡️For the winter ratatouille:
- 300g swede, diced
- 300g parsnip, diced
- 300g carrot, diced
- 1 garlic clove, crushed
- 1 tsp dried herbs (optional)
- Sea salt and black pepper, to taste
- Olive oil
➡️For the miso beurre blanc sauce:
- 1 shallot, finely chopped
- 1 tbsp white wine vinegar
- 6 tbsp white wine
- 1 tsp miso paste
- 200g butter, cut into cubes
- Sea salt and black pepper, to taste
➡️For the chicken breast:
- 2 chicken breasts
- 1 garlic clove
- 20g butter
- Olive oil
- Lemon zest and juice, to taste
- Sea salt and black pepper, to taste
Serve 2
Instructions:
- Preheat the oven to 180°C (with fan). For the winter ratatouille, mix the diced swede, parsnip, carrot, and crushed garlic in an oven-proof pan. Drizzle olive oil over the vegetables and season with salt, black pepper, and dried herbs (if using). Roast in the oven for about 40 minutes, stirring occasionally, until the vegetables are tender.
- Meanwhile, in a small saucepan, bring the shallot, white wine vinegar, and white wine to a boil. Add the miso paste and whisk well. Continue to simmer over low heat until only about one tablespoon of liquid remains.
- Strain the liquid through a sieve into another saucepan and put back on low heat. Whisk in the butter cubes, one or two at a time, waiting until the last cube has melted before adding the next.
- Whisk the sauce until it is thick, then remove the saucepan from the heat. Season to taste with salt and black pepper and set aside until needed.
- For the chicken breast, season with salt, black pepper, lemon zest, and lemon juice. Heat a frying pan with some olive oil over medium heat. Add the chicken breasts to the pan and fry for 2-3 minutes on each side. Add the halved garlic and butter and baste the chicken breasts occasionally until cooked.
- To plate, put the winter ratatouille on a serving dish and place the chicken breasts on top. Drizzle the miso beurre blanc sauce all over. Serve hot and enjoy!
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