Usuba
Roasted Sweet Potato and Portobello Salad
Sweet potato pairs well with acidic dressings that balance its sweetness. Aromatic portobello mushrooms complement the root vegetable beautifully. Edible nasturtium flowers add a peppery bite, while tatsoi (leafy cabbage) brings freshness and crunch.
- Total
- 45 min
- Standard serving
- 415.6 g
Ingredients
Total 14- Sweet potato
150 g≈ 1 pcs - Portobello mushroom
100 g - Tatsoi
0.5 bunch - Garlic
9 g≈ 3 clove - Green beans
75 g≈ 8 pcs - Rosemary
5 g≈ 1 pcs - Extra virgin olive oil
52.5 ml≈ 3.5 tbsp - Whole grain mustard
6.5 g≈ 1 tsp - White Wine Vinegar
7.5 ml≈ 1.5 tsp - Lemon juice
7.5 ml≈ 1.5 tsp - Honey
3.55 g≈ 1/2 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Nasturtium flowers
to taste≈ 1 tsp
Instructions
- 1
Step 1
Peel and dice the sweet potato. Spread on a baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper.
Add rosemary sprigs and garlic cut in half. Bake at 180 degrees for 30 minutes, stirring occasionally. Remove rosemary from the cooked sweet potato.
- 2
Step 2
Cut the green beans and place them in boiling salted water. Cook for 5 minutes, then drain the water.
- 3
Step 3
Wash the portobello mushrooms, clean them, and remove the skin from the caps. Use only the caps. Slice them and fry in olive oil over high heat for 5 minutes.
- 4
Step 4
Prepare the sauce: combine 4 tablespoons of olive oil, vinegar, lemon juice, mustard, honey, salt and pepper.
Method 1: combine all ingredients in a jar and shake well. Method 2: whisk the sauce in a bowl until the emulsion thickens.
- 5
Step 5
Arrange warm sweet potato, sautéed mushrooms, beans, and tatsoi leaves on two plates. Drizzle with sauce and garnish with nasturtium flowers.
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