Root Vegetable Nishime with Sesame and Mustard Dressing
In Eastern Philosophy, the seasons are very important, especially to prepare the body for the weather and energy that will predominate in the next season. After late summer, with its sweet flavours, autumn comes, and so the fall of the leaves.
Little by little, we should try to introduce the flavours suitable for short days and low temperatures. This root vegetable stew cooked with root vegetables, cooked over low heat will provide us with the naturally sweet, from the earth element, to prepare the body gradually for the cold Winter.
Servings: 4 Difficulty: Easy Time: 20-25 Min.
- 1/2 PUMPKIN
- 3 CARROTS
- 1 BIG PARSNIP
- 1 ECHALOTE
- 2 GARLIC CLOVES
- 1 TBSP MUSTARD SEEDS
- 1 TBSP SESAME SEEDS
- 1 TBSP DIJON MUSTARD
- 1 TBSP TAMARI
- 1 TBSP OLIVE OIL
- SALT, PEPPER
- 100 ML OF WATER OR VEGETABLE STOCK
- Cut all vegetables into long strips.
- In a pot, put the olive oil to heat and add the mustard and sesame seeds. At low heat so that the seeds don´t burn.
- When start to smell the aroma of the seeds, add the shallot and the two minced garlic cloves. Cover the pan to cook all at low temperature.
- We add the carrot first and wait for about ten minutes (covered).
- After these ten minutes, we add the parsnip and the pumpkin. Cover the pot again and add the water or vegetable stock and leave covered for 15-20 minutes so that the vegetables are stewed gradually.
- After that time, check if the vegetables are soft. Remove half a glass of broth from the bottom of the pan, and mix it with Dijon mustard paste, tamari and salt and pepper. Mix everything well and mix it again with the vegetables
KITCHEN TIPS: If you like aromatic herbs, it looks great with savoury, marjoram, thyme, rosemary …