Roasted sweet potato with mustard & miso mushrooms
The miso butter in this recipe has a lovely silky texture and moreish savouriness.To use up the rest of the pack, it’s also great for roasting carrots or pumpkin wedges.
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Ingredients
4 Essential Sweet Potatoes, scrubbed
1 tsp olive oil, for rubbing
½ x 200g pack frozen Cooks’ Ingredients Miso Butter, defrosted
1 tsp honey
1 tbsp wholegrain mustard
2 cloves garlic, crushed
450g Essential Mushrooms, quartered or halved
115g baby spinach
2 salad onions, sliced
White or black sesame seeds (optional)
Method
Preheat the oven to 200ºC, gas mark 6.
Rub the sweet potatoes with the olive oil and
season. Roast on a baking tray for 30 minutes.
Meanwhile, mix together the miso butter,
honey, mustard and garlic until well combined.
Place the mushrooms in a roasting tin so they
fit comfortably in a single layer. Dot with the
flavoured butter. Cook the potatoes for
30 minutes, then add the mushrooms to the
oven. Cook for 20-25 minutes more, stirring
the mushrooms halfway through, until golden.
Tip in the spinach and stir well to wilt.
When the potatoes are tender and the
skins are crisp, slice them open and divide
the mushroom mixture between them. Serve
scattered with the salad onions and finish with
sesame seeds on top, if liked.
Cook’s tip
Salad onions offer a fresh pop of allium flavour without fiddly chopping. Keep the rest of the bunch roots-down in a glass of water in the fridge. Wash well and trim only the very root ends and tips before use – the long green part has plenty of flavour and colour. Cut the onions into 3cm lengths for a stir fry, or shred, then sweat with a little butter to start off a soup, or to fold through buttery mash.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,197kJ/ 523kcals
Fat
17g
Saturated Fat
9.1g
Carbohydrates
79g
Sugars
22g
Fibre
12g
Protein
7.9g
Salt
1.4g
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