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Tofu in a bourguignon way, root vegetables with thyme, miso sauce |

Vegetables and Fruits

Cubes of tofu, caramelized in butter, going with mushrooms and pearl onions.

Root vegetables with miso sauce satay style.

Note

It's possible to replace the ginseng by some fresh ginger.

Ingredients

Recipe for 4 servings

For the tofu

250 Gr

Tofu

150 Gr

Button mushrooms

100 Gr

Frozen pearl onions

2 Clove(s)

Chopped garlic

8 Sprig(s)

Chives

1 Tsp

Smoked paprika

For the root vegetables

4 Unit(s)

Nantaise carrot

2 Unit(s)

Parsnip

8 Unit(s)

Baby potatoes

0.25 Unit(s)

Celeriac

4 Sprig(s)

Thyme

150 Gr

Onion

For the sauce

30 Ml

Hoisin sauce

30 Gr

Sugar

45 Ml

Water

1 Tbsp

Miso

1 Unit(s)

Lime

4 Sprig(s)

Fresh cilantro

1 Tsp

Fresh ginger

100 Ml

Soy sauce

Butter
Salt and pepper
Vegetable oil

Preparation time: 45 min

Preheat your four at 425 °F

For the tofu

Clean the mushrooms and cut them in quarter.

In a pot, melt the butter until light coloration, put the onions for 3 minutes, add 50 ml of water, cook for 3 min and reserve.

Cut 1.5 cm cubes of tofu, in a hot pan with oil and butter, sear the tofu until lightly brown, add the mushrooms and cook it 3-4 more minutes, and add the onions, reserve it.
For the root vegetables

Cut the carrots, the parsnips and the celery root in sticks. Chop the onion, cut the potatoes in half. In a hot pan with oil, sweat the onion, add the vegetables and cook it for 3 minutes. Remove it on a baking tray, add the garlic and the thyme, cook it in the oven for 45 minutes. Mix it often during the cooking, and at the end season it.
For the sauce

In a small pot, put the water, the sugar, the hoisin sauce, 3 table spoon of ginseng reduction, the dark miso paste and bring it to boil. Remove from the stove and add the lime by whisking it.