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Miso sweet potato steaks with white beans & chard
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300g sweet potatoes, scrubbed
½ tbsp white miso
1 tbsp olive oil
140ml white wine
6 cloves garlic, skin on
2 echalion shallots, finely sliced
200g Swiss chard, stems chopped, leaves torn
400g can cannellini beans
½ tsp vegan bouillon
1 unwaxed lemon, zest and juice of ½, ½ cut into wedges
20g walnuts, chopped
1/3 x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Cut the sweet potatoes into rounds, about 2cm thick. In a small bowl, mix together the miso, ½ tbsp oil and 1 tbsp wine. Brush over the sweet potatoes and put on the baking tray with the garlic, reserving the leftover glaze. Roast for 10 minutes, then brush with the rest of the glaze. Roast for 10 minutes more, until tender.
2. Meanwhile, heat ½ tbsp oil in a medium pan and add the shallots and chard stems. Fry over a medium heat, stirring occasionally, for 5 minutes. Add 125ml wine and reduce by half. Add the beans and their liquid, bouillon and 100ml water. Simmer for 8-10 minutes until thickened. Add the chard leaves for the last 2-3 minutes.
3. Squeeze the garlic out of the skin into the stew. Lightly crush the beans and garlic. Season and add the lemon juice. Divide between plates, top with the sweet potato steaks and scatter over the walnuts, parsley and lemon zest. Serve with the lemon wedges.
Cook’s tip Peel any sweet potato ends you have left over from this recipe and cut into 2-3cm cubes. Freeze to use later in veggie curries, soup, stews and risottos.
Typical values per serving:
3 of your 5 a day/vegan/high in fibre
This recipe was first published in Thu Dec 16 11:22:34 GMT 2021.