Root vegetable and miso casserole served with cavolo nero

A simple to make, comforting savoury one-pot root vegetable casserole, the tomato and miso adds a nice savoury element to this warming casserole.

Rinse all the vegetables.

Peel and chop the swede and turnip into small pieces 

Slice the carrots

Add the chopped onion to the casserole pot and with olive oil cook over a low heat for 2-3 minutes, until the onion is slightly soft. 

Add the garlic and herbs

Add the chopped swede, turnip , carrots and stir everything together in the casserole.

Add the tin of chopped tomatoes and use the tin to put 1 tin of water also into the pot.

Bring to a low simmer and stir in a tablespoon of miso paste

Put the casserole on a low simmer with a lid for 30 minutes or until the vegetables are cooked through.

Turn off the heat, stir and allow to cool for 10 mins.  

While the casserole is cooling, trim the leaves of the cavolo nero and slice across the leaf and place in boiling water for 5 mins. drain and put to one side ready to serve.

Taste and adjust the seasoning  of the casserole and serve with a portion of the cavolo nero.

Print Recipe
5 from 1 vote

Root vegetable and miso casserole with cavolo nero

A simple to make, comforting savoury one-pot root vegetable casserole, the tomato and miso adds a nice savoury element to this warming casserole.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: vegan
Servings: 2 people
Calories: 211kcal

Ingredients

  • 1 swede – large cup full
  • 1 turnip – large cup full
  • 2 carrots
  • 2 onions
  • 1 clove garlic
  • 400 g chopped tomatoes
  • 1 tbsp mixed fresh herbs
  • 1 tsb miso paste
  • 100 g cavolo nero 2 leaves per person, also called lacinato kale
  • 200 ml water

Method

  • Rinse all the vegetables.
  • Peel and chop the swede and turnip into small pieces
  • Slice the carrots
  • Add the chopped onion to the casserole pot and with olive oil cook over a low heat for 2-3 minutes, until the onion is slightly soft.
  • Add the garlic and herbs
  • Add the chopped swede, turnip , carrots and stir everything together in the casserole.
  • Add the tin of chopped tomatoes and use the tin to put 1 tin of water also into the pot.
  • Bring to a low simmer and stir in a tablespoon of miso paste
  • Put the casserole on a low simmer with a lid for 30 minutes or until the vegetables are cooked through.
  • Turn off the heat, stir and allow to cool for 10 mins.
  • While the casserole is cooling, trim the leaves of the cavolo nero and slice across the leaf and place in boiling water for 5 mins. drain and put to one side ready to serve.
  • Taste and adjust the seasoning  of the casserole and serve with a portion of the cavolo nero

Nutrition

Calories: 211kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 443mg | Potassium: 1623mg | Fiber: 13g | Sugar: 24g | Vitamin A: 15597IU | Vitamin C: 141mg | Calcium: 339mg | Iron: 4mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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