Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.
Ingredients
For the roast vegetables
beetroot, peeled and cut into wedges
4
large carrots, peeled and cut into batons
2
red onions, peeled and cut into wedges
3
parsnips, peeled and cut into batons
3
heaped tbsp Suma culinary coconut oil
handful chopped fresh herbs, eg oregano
s
alt & pepper
For the aduki balls
tbsp Suma culinary coconut oil plus extra for roasting balls
2 tsp
Suma organic ground cumin (HE376)
1
?tsp Suma organic ground turmeric (HE170)
1
?tsp Suma organic ground cinnamon (HE370)
1
large onion, finely chopped
3 g
arlic cloves, crushed
400g
tin Suma organic Aduki beans
50g
/1oz chestnut flour
60g
/2 oz Suma apricots, roughly chopped
handful chopped fresh parsley
1 tsp
chopped fresh chilli
s
alt and pepper to taste
For the miso gravy
2 s
hallots, quartered
250ml
/9floz white wine
1
tbsp tamari
1
tbsp miso paste
s
mall handul chopped fresh mixed herbs
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.
To make the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry until fragrant.
Add the onion and fry for 4-5 minutes, or until soft and transluecent, stirring well to coat with spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.
Turn off the heat, then gently stir in the remaining aduki ball ingredients until well combined. Season with salt and pepper.
Roll 1 tablespoonful portions of the mixture into balls and place the balls on a greased baking tray. Melt a little coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through.
Remove from the oven, and keep warm.
Remove the roasted vegetables from the oven and stir. Continue to roast for a further 20-30 minutes, or until the vegetables are just tender.
Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper to taste.
This is an adapted recipe from Hemsley and Hemsley
