This retro recipe came out of the Macrobiotics movement, and it is a great way to add a subtle salty sea flavour to your baked vegetables. Tamari and Kombu are both available at supermarkets and Asian stores, and are great additions to your pantry.
You know, this is so nice. I remember my fried Tim telling me about a similar recipe something like this but I never tried it. As a vegetarian I seek those flavour differences that make vegetarian dishes so nice, Kombu is definitely on my list. The flavours of the vegetables are so subtly impacted by the kombu and tamari. Kombu and tamari are available from all good Health Shops, Asian and Japanese shops. Kombu is a seaweed and tamari is similar to soy sauce.
You can use any vegetable that will bake well.
|15 cm Kombu soaked in 200 ml water.||0.5 tsp tamari or soy sauce||500g pumpkin, cut into wedges|
|250g carrots, cut into thick chunks||0.5 tspn Celtic sea salt||200g celariac cut into large dice|
|200g parsnips cut into thick chunks|
Place kombu in a baking dish with the water, salt and tamari or soy sauce. Lay the veges on top. Bake uncovered 30 – 50 minutes in a 200 degree C oven. Serve veggies with a little juice and a bit of kombu on each serving.