This warming dish, with its attractive autumnal colours, is great as the days become chillier.
Serves 3-4
Ingredients
15cm strip of Clearspring Kombu soaked in 250ml cold water for at least 10 minutes
1 large onion, halved and sliced into wedges
1/2 a head of cabbage, sliced into 1cm wedges
2 - 3 large carrots, cut into small bite-sized chunks
1/2 butternut squash OR buttercup squash, cut into bite-sized chunks
a dash of Clearspring Soya Sauce
Method
1. Preheat the oven to 190°C / Gas Mark 5. Take the kombu out of the soaking water. Keep the soaking water, and cut the kombu into 2cm pieces. Put all of the vegetables into a casserole dish.
2. Add the shoyu to the kombu soaking water and pour over the vegetables. Cover and bake until tender, about 50-60 minutes. Serve hot with brown rice.
Serves 3-4
Ingredients
15cm strip of Clearspring Kombu soaked in 250ml cold water for at least 10 minutes
1 large onion, halved and sliced into wedges
1/2 a head of cabbage, sliced into 1cm wedges
2 - 3 large carrots, cut into small bite-sized chunks
1/2 butternut squash OR buttercup squash, cut into bite-sized chunks
a dash of Clearspring Soya Sauce
Method
1. Preheat the oven to 190°C / Gas Mark 5. Take the kombu out of the soaking water. Keep the soaking water, and cut the kombu into 2cm pieces. Put all of the vegetables into a casserole dish.
2. Add the shoyu to the kombu soaking water and pour over the vegetables. Cover and bake until tender, about 50-60 minutes. Serve hot with brown rice.
