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Kohlrabi, cavolo nero, pine nut and tomato stew on sweet potato miso mash
Serves 4
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
For the sweet potato miso mash800g/1lb 12oz sweet potatoes, peeled and chopped into large chunks125g/4oz butter1 tbsp roughly chopped rosemary2 tbsp shiro miso (white miso)saltFor the stew2 tbsp extra virgin olive oil2 large red onions, sliced1 tbsp rosemary leaves50g/2oz pine nuts400g/14oz can chopped tomatoes, with liquid2 tbsp soy sauce1 kohlrabi, peeled, halved and cut into wedges1 large head of cavolo nero, to yield 150g/5oz leaves, roughly chopped1 tbsp shiro miso (white miso)
Method
1. For the sweet potato miso mash, start by boiling the sweet potatoes in lightly salted water until tender. Once cooked thoroughly, drain and set aside.2. While boiling the sweet potatoes, heat a wide pan and add the oil, onions, rosemary and pine nuts. Sauté over a moderate heat, stirring frequently, to caramelise the onions, ensuring the nuts don' t burn.3. Add the tomatoes, soy sauce and 700ml/1 pint 5fl oz water to the pan. Bring to the boil, cover and simmer for ten minutes.4. Add the kohlrabi and cavolo nero and mix in well. Cover and cook at a very gentle boil until the kohlrabi is just cooked, about 12-15 minutes.5. Mix in the miso. Taste and adjust the seasoning, if necessary.6. To finish the sweet potato miso mash, place the butter and rosemary in a small pan and cook over moderate heat until the butter turns a light nut-brown colour. Mash the potatoes with the butter and heat through, using the miso to season. Taste and add extra if needed.7. To serve, divide the mash among four bowls and ladle the stew on top.
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