Roasted Root Vegetables With Umami Dressing

Roasted roots with umami dressing

Name: Roasted roots with umami dressing
Total time: 1 h
Yield: serves 4 as a side
Ingredients: carrots 4, peeled and quartered; parsnips 4, peeled and quartered; swede 1 small, peeled and chunked; groundnut oil; Clearspring umami paste with ginger 4 tbsp; rice vinegar 1 tbsp; shallot 1, finely chopped; red chilli 1, finely chopped (optional)

1 hour
serves 4 as a side
Easy

Add some extra flavour to your dishes with umami, a deep savoury taste sensation that can be used as a salad dressing or to perk up a side dish of roasted vegetables

January 30, 2017 at 3:40 pm

Umami is often called the fifth taste (after sweet, sour, salty and bitter) and is characterized by a deeply savoury flavour. This new umami paste from Clearspring packs in that taste with a combination of soy sauce, fermented rice, koji (the culture used in soy, mirin and sake production) and a healthy whack of chilli or ginger. The result is a flavour bomb that can multi-task in stews, dips, salad dressings or as here, to perk up a wintery side of roast roots. £4.40/£150g, widely available from health food stores and clearspring.co.uk

Ingredients

carrots 4, peeled and quartered
parsnips 4, peeled and quartered
swede 1 small, peeled and chunked
groundnut oil

DRESSING

Clearspring umami paste with ginger 4 tbsp
rice vinegar 1 tbsp
shallot 1, finely chopped
red chilli 1, finely chopped (optional)

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Heat a pan of salted water to boiling. Drop in the veg and cook for 4 minutes then drain well.
Step 2

Toss the veg with 2 tbsp of oil and season well. Spread on a baking tray and cook for 30-40 minutes, or until tender. Whisk the dressing and spoon over the veg. Cover with foil and leave to sit for 5 minutes, then toss everything through and scatter with chopped chilli to finish, if you like.