A Taste of Pennsylvania Cookbook

VEGETABLE DAYRustic MixedWhite Miso Vegetableswith Creamy Celery Root PuréeVEGETABLES:1 cup light low-sodium soysauce1 1 ⁄2 oz. (by volume)hoisin sauce1⁄2 tsp. toasted 100%sesame oil (not a blend)¾ Tbsp. chili oil1 tsp. ginger, chopped finely1 Tbsp. garlic¾ cup white miso,a.k.a. shiromiso1⁄4 cup whole butter, meltedVeggies:Brussels sprouts, carrots,broccoli florettes and peeledbroccoli stems, zucchini, yellowsquash, portabellas and cherrytomatoes. Cut into bite-sizedpieces and blanch accordingto type of vegetable — moretime for veggies like carrots andbrussel sprouts and less or notat all for cherry tomatoes andsquashes. Then “shock” in anice bath and drain very well.Potatoes:Any type is fine, but I likethe buttery texture of the YukonGold. Cut them into bite-sizedchunks and blanch until almostfork tender (allow them tobe firm in the middle). If you usea “baby” potato you won’t haveto cut them to size.GARNISH:Fresh Thai basilpresented by Travis MummaExecutive Chef, Café Fresco, Harrisburg, PAVegetablesPROCEDUREPreheat oven to 450˚F.Mix the first group of ingredients (soythrough garlic) and measure 3 oz. of this tomix with the ¾ cup of miso (this is for theveggies).Use ¼ cup of that mixture to add it tothe ¼ cup of melted butter (this is for thepotatoes).Toss the veggies in the veggie marinade andlet it rest.Drain the potatoes, but while they are stillhot, toss them in the potato marinade. Letthem cool to room temperature, put themonto a sheet tray and into the oven untilthey begin to brown.At this point you can either toss the veggiesand potatoes together and roast in the ovenfor 15 minutes or you could place them in acontainer and save to be roasted at anothertime. Garnish with the Thai basil as soonas it comes out of the oven.NOTES You can substitute a lot of different typesof veggies and potatoes in this recipe souse whatever you like and whatever isseasonally available. You can use this recipe under a varietyof meats, poultry, seafood, tofu or evennothing and just serve as it is. I love itcontinued next page20WINE PAIRING Bee Kind Bone Dry White