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
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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.
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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.
Nutritional Information
- Kcals 212
- Fat 7.6g
- Saturates 1.5g
- Carbs 26.2g
- Sugars 15.1g
- Fibre 11.7g
- Protein 3.8g
- Salt 1g
