Roasted Miso Cabbage with Jerusalem Artichoke Purée by Tanerxaydin

Ingredients

• 1 small head (about 700g) green cabbage, cut into 4-6 wedges
• 2 tbsp white or yellow miso paste
• 1 tbsp sesame oil
• 1 lb (450g) jerusalem artichokes (sunchokes), peeled and roughly chopped
• 1/2 cup vegetable broth or unsweetened plant milk
• 1 tbsp vegan butter or olive oil
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/2 lemon, zested
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Bring a medium pot of salted water to a boil.
2. Add the chopped Jerusalem artichokes to the boiling water and cook for 15-20 minutes, or until very tender when pierced with a fork. Drain well.
3. While artichokes cook, prepare the cabbage. In a small bowl, whisk together the miso paste and sesame oil. Place cabbage wedges on the prepared baking sheet and brush generously with the miso mixture
4. Roast the cabbage for 20-25 minutes, flipping halfway, until tender and slightly caramelized at the edges.
5. For the lemon panko, heat 1 tbsp olive oil in a small pan over medium heat. Add panko breadcrumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crispy. Remove from heat and stir in the lemon zest and a pinch of salt.
6. Transfer the cooked Jerusalem artichokes to a food processor or high-speed blender. Add vegetable broth (or plant milk), vegan butter (or olive oil), salt, and pepper. Blend until completely smooth and creamy, adding more liquid if needed to reach desired consistency.
7. To serve, spread a generous layer of Jerusalem artichoke purée onto plates. Top with roasted miso cabbage wedges and sprinkle with the lemon panko topping. Serve immediately.