Young Potato with Hispi cabbage & Miso

Indulge in the festive flavours of Christmas with a Farmer J twist on roasted spuds, baby potatoes infused with rich miso glaze and accompanied by perfectly roasted Hispi cabbage.

Serves 4

30 Mins Prep / 15 Mins Cooking

Forkin’ Easy

Ingredients

Miso dressing –

100g White Miso Paste
2. tbs. Sesame Oil
4 tbs. Soy Sauce
2 tbs. Rice Vinegar
2 tbs. Maple Syrup
3 tbs. Hot Water

Young Potatoes & Hispi –

1 kg Young Potatoes
Hispi Cabbage
Salt & Pepper

Garnish –

Coriander – finely chop
Black & White Sesame Mix

Method

Preparing the Miso Dressing:

In a small bowl, combine miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix the ingredients thoroughly until you achieve a smooth marinade.

Preparing the Young Potatoes:

  1. Wash the potatoes and drain them well.
  2. Boil them in salted water for 15 minutes.

Preparing the Hispi Cabbage:

  1. Cut the Hispi cabbage into pieces similar in size to the aubergine.
  2. Season with a bit of salt and pepper.
  3. Toss the Hispi with 3 tablespoons of the Miso Dressing, reserving some dressing for later.
  4. Roast in a preheated oven at 200°C for 5 minutes.

Assembly:

  1. Arrange the roasted Hispi cabbage in an oven tray
  2. Top it with the boiled young potatoes.
  3. Roast in the oven at 200°C for an additional 10 minutes.
  4. After removing from the oven, drizzle the remaining Miso Dressing over the Potatoes and Cabbage.
  5. Finish by garnishing with freshly chopped coriander and Sesame Mix.