This easy vegan recipe for cauliflower and sweet potato puree with miso and crispy sage is a lovely addition to a holiday table, and can also be used in a vegetable torta (layers of roasted veggies and creamy filling). It’s delicious for non-vegans as well; so don’t be shy about bringing this dish to a family Thanksgiving dinner. For those who are not fans of sage, try thyme or rosemary instead.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 3 medium garnet or jewel sweet potatoes (about 1 pound), peeled and chopped into 1” chunks
- Pinch of sea salt
- 1 head of cauliflower (about 2 pounds), leaves trimmed and cut into 1” chunks
- 3 tablespoons olive oil
- 1 large shallot, chopped very fine
- 12 sages leaves, sliced crosswise in very thin strips
- 1 tablespoon miso paste
Preparation:
Place the sweet potatoes in a large pot with enough water that the cauliflower can be added later. Add a pinch of sea salt, bring the potatoes to a boil, and cook 8 minutes. Add the cauliflower, and cook about 10 minutes more, until the vegetables are very tender. Drain the vegetables, reserving 2 cups of cooking liquid.
Dissolve the miso in 1 cup of the liquid.
Mash the sweet potatoes and cauliflower thoroughly, adding the miso broth to the puree 1/3 cup at a time.
Heat the olive oil in a skillet over medium flame. Add the shallot and cook 2-3 minutes, until translucent. Add the sage and cook until the sage is crisp, stirring often and taking care not to brown it.
Add the sage and shallots to the puree, and blend well. If the mixture is too thick, add cooking broth 1 tablespoon at a time until it reaches the desired consistency. Adjust seasoning if needed and keep warm.
Serves 6-8
Copyright 2010 by Jen Hoy
Dissolve the miso in 1 cup of the liquid.
Mash the sweet potatoes and cauliflower thoroughly, adding the miso broth to the puree 1/3 cup at a time.
Heat the olive oil in a skillet over medium flame. Add the shallot and cook 2-3 minutes, until translucent. Add the sage and cook until the sage is crisp, stirring often and taking care not to brown it.
Add the sage and shallots to the puree, and blend well. If the mixture is too thick, add cooking broth 1 tablespoon at a time until it reaches the desired consistency. Adjust seasoning if needed and keep warm.
Serves 6-8
Copyright 2010 by Jen Hoy
