Roasted Aubergine & Pepper with Creamy Swede Carrot Purée
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
50
minutesThis cozy vegan dish combines creamy miso-infused purée with oven-roasted vegetables, creating a comforting, plant-based meal full of deep flavor and texture,Perfect for cozy nights, vegan meal ideas.
Ingredients
- For the Purée:
780g swede, peeled and chopped
280g carrot, peeled and chopped
1 tbsp red miso paste
25g coconut cream
Sea salt flakes
Ground black pepper
- For the Roasted Vegetables:
1 aubergine, chopped
3 bell peppers, deseeded and chopped
3 garlic cloves, peeled and smashed
1 tsp dried oregano
A few sprigs of thyme
Olive oil
Ground rock salt
- For Garnish:
Chives, finely chopped
Directions
- Cook the vegetables for the purée:
Bring a pot of water to a boil with a pinch of sea salt flakes. Add the swede and carrot, cover, and simmer for about 40 minutes or until soft. - Roast the vegetables:
While the purée cooks, mix aubergine, bell peppers, and garlic with olive oil, oregano, thyme, salt, and pepper. Spread on a baking tray and roast at 180°C (fan) for about 40 minutes, or until golden brown. - Prepare the purée:
Drain the swede and carrot, keeping some of the cooking water. Mash the vegetables, then press through a sieve or mesh for a smooth texture. - Make it flavorful:
In a small saucepan, heat a little of the reserved cooking water. Add red miso paste and stir until dissolved. Mix in the vegetable purée, then add coconut cream and stir until smooth. Season with salt and black pepper to taste. - Assemble and serve:
Spoon the purée onto a plate as the base. Add the roasted aubergine and peppers on top. Drizzle with olive oil and sprinkle finely chopped chives. - Enjoy!
Leave a Reply