Miso-coated braised vegetables from the pressure cooker
Tip 1: The salsify is easy to scrape out of the shell using a spoon. Tip 2: Finely slice the salsify and fry it in fat at approx. 140°C for 2–3 minutes, drain and lightly salt.
- Temps: 115 min
- Portions: 4
Source: https://www.tefal.ch/fr/
Importer dans mon livre de recettes
Ingrédients
- Celery root
- Hokkaido pumpkin without seeds
- Kohlrabi
- Small parsnips
- Small red beetroots
- Small red Chioggia turnips
- Small yellow, white or pink Chioggia turnips
- Fennel
- Small artichokes
- Salsifies
- Garlic
- leaves Bay
- Light or red miso paste
- Vegetable stock
- Soy sauce
- Coconut blossom sugar
- Sambal oelek
- Tomato paste
- Olive oil
- Green or black olives
- Water radishes
- Sugar
- Spinach
- jars Basil
- Mascarpone or quark
- Walnuts