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Vegetables cooked in hay with miso dressing
50 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 33g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 4 people
  • salted water, boiling
  • 300 g root vegetables (carrots, parsnips, etc.), cut roughly into pieces
  • 1 squash, medium-large (e.g. Hokkaido), quartered, seeds removed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 handsful organic hay
Miso dressing
  • 4 tbsp miso paste
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp liquid honey or agave syrup
  • 1 garlic clove, finely chopped
  • 1 tbsp sesame seeds
  • salt and pepper to taste
Salsa verde
  • 1 bunch parsley
  • 0.5 bunch peppermint
  • 1 bunch basil
  • 1 tbsp mustard
  • 0.5 dl red wine vinegar
  • 1 dl olive oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Blanch the root vegetables in salted water for approx. 2 mins., drain. Add the squash, oil and salt to the root vegetables, mix well. Place half of the hay in a large cooking pot, spread the vegetables on top, cover with the remaining hay. Cover and bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
Miso dressing
Combine the miso paste, soy sauce, honey and water. Add the garlic and sesame seeds, season the sauce.
Salsa verde
Finely chop the herbs, mix with the remaining ingredients, season the salsa.
To serve
Remove the baked vegetables from the hay, mix with the miso sauce, plate up. Serve with the salsa verde.