Cologne, Germany (dpa) – A miso-based umami marinade transforms roasted pointed cabbage into an explosion of flavour, paired with celeriac and potato purée, spring onions and a squeeze of lime. The umami bomb at the heart of this recipe is miso paste. Made from fermented soybeans, it naturally contains a hefty dose of glutamate, which delivers that characteristically savoury depth we also know from flavour enhancers. Together with soy sauce, which adds a pleasant saltiness, you get the perfect aromatic base. Garlic rounds it off, and a hint of sugar caramelizes in the oven, making the ideal marinade for the pointed cabbage. In the oven the cabbage also develops fine roasted notes. A simple side of mashed potato would be too dull a counterpoint for so much flavour. So the potatoes get support from some robust celeriac (also in season here in Europe like the pointed cabbage). Two finishing touches perfect the taste: A few spritzes of lime juice add some bright acidity, and a handful of spring onions add crisp freshness. Ingredients for four portions: 5 potatoes (about 600 g) 1/2 celeriac (about 300 g) 150 ml vegetable stock 1 tbsp butter 150 g whipping cream salt 1 clove garlic 4 tbsp soy sauce 4 tbsp miso paste 4 tbsp sesame oil (unrefined) 2 tsp sugar 1 pointed cabbage 4 spring onions 2 organic limes 2 tbsp sesame seeds (toasted) Method: For the purée, peel the potatoes and celeriac and cut into large chunks. Put the vegetables in a pot with the vegetable stock, cover and cook over medium heat until very soft, about 30 to 40 minutes. Drain off any excess liquid and press the vegetables through a potato ricer. Season with butter, cream and salt. Peel the garlic and press it into a bowl. Add soy sauce, miso paste, 3 tbsp sesame oil and the sugar, then whisk until smooth. Preheat the oven to 180 degrees Celsius (top and bottom heat). If necessary, remove any damaged or wilted outer leaves from the pointed cabbage. Quarter the cabbage, keeping the core attached so the wedges hold together. Place the quarters in a baking dish and brush generously with the marinade so it runs into the layers. Drizzle the remaining sesame oil over the cabbage. Lightly cover the base of the baking dish with water so the marinade does not stick. Bake the pointed cabbage until tender but still with bite, about 40 to 45 minutes depending on size and leaf thickness. Switch on the grill for about five minutes to char the tops until the leaves are well browned. Wash, dry and quarter the limes. Wash and dry the spring onions, trim off the roots and the dark green tops, then slice into fine rings. Spoon the celeriac purée onto four plates. Set a wedge of pointed cabbage on top, then garnish with spring onions and sesame seeds. Serve the limes alongside and squeeze over the cabbage before the first bite. The following information is not intended for publication dpa/tmn ueh yyzz n1 xlt cwg tsn
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