for 4 person

Vegetables

300 g	root vegetables, carrots, parsnips, etc., cut roughly into pieces
	salted water, boiling
1	squash, medium-large (e.g. Hokkaido), quartered, seeds
2 tbsp	olive oil
1 tsp	salt
2 handful	organic hay

Miso dressing

4 tbsp	miso paste
1 tbsp	soy sauce
2 tbsp	liquid honey or agave syrup
2 tbsp	water
1	garlic clove, finely chopped
1 tbsp	sesame seeds
	salt and pepper to taste

Salsa verde

1 bunch	parsley
1 bunch	basil
½ bunch	peppermint
1 tbsp	mustard
½ dl	red wine vinegar
1 dl	olive oil
	salt and pepper to taste

How it's done

Vegetables

Blanch the root vegetables in salted water for approx. 2 mins., drain. Add the squash, oil and salt to the root vegetables, mix well.

Place half of the hay in a large cooking pot, spread the vegetables on top, cover with the remaining hay.

Cover and bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Miso dressing

Combine the miso paste, soy sauce, honey and water. Add the garlic and sesame seeds, season the sauce.

Salsa verde

Finely chop the herbs, mix with the remaining ingredients, season the salsa.

To serve

Remove the baked vegetables from the hay, mix with the miso sauce, plate up. Serve with the salsa verde.

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