ROAST AUTUMN VEGETABLES WITH WALNUT MISO SAUCE
10 slim carrots (the ones in the bunches are best but not essential)
500g celeriac or parsnips
500g butternut pumpkin
3 large onions red or brown
4 tbsp extra virgin olive oil
Sea salt flakes and freshly ground pepper
3 endive lettuces (or 3 handfuls of rocket if you can’t get endive)
55g walnut pieces
350ml extra virgin olive oil
75g red miso paste
½ tsp chilli flakes
3 fat garlic cloves finely grated
Trim and top and tail carrots. If carrots are too fat cut them in half. Peel the celeriac or parsnip and cut it into wedges about 1.5cm. Put all the vegetables except for the endive or rocket into a roasting tin so they can lie in a single layer. Add the olive oil, season (don’t use too much salt as the sauce will be quite salty) and toss everything with your hands. Roast for 40 mins until tender and slightly scorched, turning them once. If you have endive heads cut them in quarters and add halfway through. If you are using rocket, leave until the vegetables come out of the oven.
Make the sauce by pounding the walnuts in a mortar or grind in a blender until it's part finely ground and part chunky.
Pour the olive oil into a saucepan set over a very gentle heat. Add the miso paste and whisk it together: the miso will stay in little globules separate from the oil but don’t fret it's quite normal. Add the chilli and garlic and simmer very gently for about 5 mins stirring every so often. The garlic must not colour. Stir in the walnuts and cook for another 2 mins. Transfer the vegetables to a warmed platter. Spoon the sauce over or serve on the side.