Today was another #guesstherecipe day on my Instagram, where I posted a series of three photos and got people to guess the recipe. Some of you might have come from there, others have probably stumbled across this on Pinterest and a few of you might be subscribed to my blog and got an e-mail in your inbox today telling you that Fanny has posted a new recipe.
Those purple potatoes made me do this…
I’ve created this recipe a few weeks back after spotting those beautiful little purple potatoes at the supermarket. I’ve also just got a new tub of miso at that time, which made me fall in love with miso all over again. Hence the idea of adding miso to kale pesto.
Other than purple potatoes, kale and miso I included only a few other ingredients. hazelnuts and red cabbage, two autumn faves of mine.
Hazelnut, miso, kale, purple cabbage, purple potatoes, Himalayan pink salt, a generous dash of high-quality extra virgin olive oil. Done! A match made in heaven.
So, have I convinced you to try it? Not yet, you’re saying?
Are you cooking already? Peeling potatoes? Toasting hazelnuts?
Well, trust me you’re missing out. The creaminess of the kale pesto goes amazingly well with the baked veggies. A hint of wetness from the maple syrup and some tang from the miso to balance all the flavours, AMAZING!
- 170g small purple potatoes, halved
- 1 head red cabbage, wedges
- 1tbs coconut oil, melted
- 2tsp maple syrup
- 1 tsp pink hymalaian salt
- 2 tbs hazelnuts, roughly chopped
- Miso Kale Pesto
- 120g Kale, stems removed, roughly chopped
- 1 tbs white miso
- 4 tbs olive oil
- 3 tbs ground hazelnut, toasted
- 60 ml water
- ½ tsp salt himalaya
- Preheat oven to 180°c. Place the potatoes and the cabbage wedges in a baking dish and drizzle with the coconut oil, maple syrup and add the hymalaian salt. Massage the veggies so everthing is covered with the marinade and bake for 30 minutes.
- Meanwhile prepare the pesto, add all of the ingredients into a blender and blend until smooth. Store the pesto in a jar with a drizzle of olive oil.
- Toast the haszelnuts.
- Add a few dollops of pesto to the baked veggies and mix until everthing is coated in a layer of pesto, sprinkle with the toasted hazelnut.
- Serve alongside a salad for a light lunch or as a side.