GLUTEN-FREE ROAST PUMPKIN, WHITE BEAN AND MISO PUREE
A bit of a medical drama in our family recently has required some creative culinary re-thinking. Out with lots of butter and cream and daily sweet-treats at the cafe and in with suitably delicious alternatives.
Lots of savoury purees, for example, are enriched with cream and butter and that is what makes them delicious. So, in the spirit of good heart health and bon gout, we roasted some Kabocha (Japanese) pumpkin and pureed it with cooked white beans, white miso and olive oil.
It was simple, rich and every bit as delicious as its dairy-laden cousin. We served it with slow roasted lamb shanks (fat skimmed off, of course) and steamed greens but it is just as inviting served on a meat-free night with other vegetarian or vegan dishes such as sauteed mushrooms and grilled eggplant or the like.
The drama may be over in our house but there’s still a bit of arm twisting going on at the cafe.
Rosie
ROAST PUMPKIN WHITE BEAN AND MISO PUREE
Serves 6
750 gm Kabocha (Japanese) pumpkin
1 tablespoon light olive oil
100 gm white beans (canned, drained and rinsed)
3 teaspoons gluten-free white miso
80 ml light olive oil
Salt flakes and freshly ground pepper to season
Preheat the oven to 150°C. Line a baking tray with kitchen paper.
Peel the pumpkin, remove the seeds and cut the flesh into 2cm pieces. Toss in the 1 tablespoon of olive oil and arrange on the prepared baking tray. Bake for 20-30 minutes or until lightly browned and cooked through. Allow to cool.
Place the cooled pumpkin in a food processor along with the white beans, the miso and the olive oil and process until smooth. Add a little more olive oil or a little water if you prefer a thinner consistency.
Season with salt flakes and freshly ground black pepper.
Serve warm.