Miso Maple Roasted Celeriac, Kale and Goji Berries

Vegan

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 6)

Metric

Imperial

1 tbsp 1 tbsp olive oil
1 tbsp 1 tbsp maple syrup
1 tbsp 1 tbsp miso paste
200 g 7.1 oz cavolo nerodestalked and finely sliced
900 g 31.8 oz celeriacpeeled and sliced into 1.5cm thick pieces
3 tbsp 3 tbsp goji berries (dried)

Dinner

This beautiful, 6-ingredient side dish will bring a pop of colour to your Christmas table (but it really deserves to be made on more than just one day a year.) Miso and maple syrup make an excellent rub for roasted root vegetables - adding salty sweetness and a sticky, caramelised effect.

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 6)

Metric

Imperial

1 tbsp 1 tbsp olive oil
1 tbsp 1 tbsp maple syrup
1 tbsp 1 tbsp miso paste
200 g 7.1 oz cavolo nerodestalked and finely sliced
900 g 31.8 oz celeriacpeeled and sliced into 1.5cm thick pieces
3 tbsp 3 tbsp goji berries (dried)

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

Place the goji berries into a bowl. Cover with freshly boiled water from a kettle and set aside to soak for at least 5 minutes, then drain.

Place the chopped celeriac onto a baking tray large enough to hold them in a single layer. Drizzle over most of the olive oil, the maple syrup and dollop on the miso. Toss to coat, massaging it in so the pieces are evenly coated. Place into the oven and bake for 25-30 minutes, until tender and turning dark golden brown at the edges.Miso is quite salty so there is no need to season at this stage.

Drizzle the remaining olive oil over the kale, lightly sprinkle with salt and pepper and toss to coat. Remove the celeriac from the oven, place the kale onto the tray and return to the oven to cook for a further 2-3 minutes, until the kale has wilted and is beginning to turn crispy.