Miso pointed cabbage with tahini bean puree

Vegan main dish Supplements and sauces
Total: 40 min. | Active: 15 min.
vegan, lactose-free, gluten-free

This dish brings together intense umami with a subtle sweetness: Roasted pointed cabbage glazed with miso butter on a velvety puree made from white beans and tahini. The whole dish is finished off with fresh parsley and chopped hazelnuts. Comfort food with a gourmet touch!

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

To fry the cabbage
1  pointed cabbage (approx. 1 kg)
1 tbsp vegan butter substitute
Miso butter
60 g miso paste
35 g vegan butter substitute
1 tbsp lime juice
  salt, to taste
Tahini bean puree
1 tin white beans (approx. 400 g), rinsed, drained
½  garlic clove
50 g tahini (sesame paste)
30 g miso paste
3 tbsp lemon juice
1 ¼ dl water
  salt, to taste
Topping
30 g Fine Food Nocciola Piemonte IGP, coarsely chopped
2 sprig flat-leaf parsley, leaves torn off

How it's done

To fry the cabbage

Halve the cabbage lengthwise, leaving the stalk attached. Heat the butter substitute in a wide, non-stick frying pan. Place the cabbage (cut side down) in the frying pan, reduce the heat, fry for approx. 5 mins. until golden brown. Remove, place on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 180 °C (convection). Turn the cabbage once during cooking.

Miso butter

Add the miso paste, butter substitute and lime juice to a bowl, mix thoroughly, season with salt.

Tahini bean puree

Place the beans, garlic, tahini, miso paste and lemon juice in a blender. Pour in half of the water, puree. Gradually pour in the remainder of the water until the desired consistency is achieved. Season the tahini bean puree with salt, spread on a platter. Remove the pointed cabbage from the oven, halve it lengthwise, brush it with the miso butter, serve it on top of the puree.

Topping

Sprinkle with the nuts and parsley.

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