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Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy
Fruit and vegetables
18-20
Brussels sprouts
, trimmed (any larger sprouts cut in half through the root)
4 large
carrots
, peeled, trimmed, chopped
2
red onions
, chopped
4 large
parsnips
, peeled, trimmed, chopped
handul chopped fresh herbs, such as
rosemary
or thyme
1 large
onion
, finely chopped
3
garlic
cloves, crushed
60g/2¼oz dried, ready-to-eat
apricots
,preferably organic, roughly chopped
handful chopped fresh flatleaf
parsley
2 small white
onions
, quartered
Tins, packets and jars
400g tin
aduki beans
, drained
Cooking ingredients
3-4 heaped tbsp
coconut oil
salt and freshly ground
black pepper
1 tbsp
coconut oil
, plus extra for basting
2 tsp ground
cumin
1½ tsp ground
turmeric
1½ tsp ground
cinnamon
50g/1¾oz
chestnut
flour
¼ tsp
cayenne pepper
(or 1 tsp chopped fresh chilli)
1 tsp
salt
¼ tsp freshly ground
black pepper
1 tbsp
tamari
1 tbsp unpasteurised
miso
paste, to taste
small handul chopped fresh mixed
herbs
(optional)
Other
250ml/9fl oz
white wine
Back to recipe
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