Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

Roasted carrot and potato, lentils and miso parsley sauce - cookieandkate.com

I’m sure you’ve heard, but it’s been a cold week. Cookie and I are getting cabin fever after being stuck inside for so long. We’re pretending that the outside world isn’t covered in snow, but the bright white light bouncing back inside betrays our denial. It was only one degree outside when I took Cookie out on Monday night. I’m not sure I’ve ever encountered such cold before, but it honestly didn’t feel much colder than any other below-freezing temperature. Maybe it’s because I was properly dressed in my ugly puffy coat and thick gloves.

It’s funny that temperatures are so relative. I mean, one degree is undeniably cold to us human beings, but I like to imagine the thoughts that come to mind after a mention of such cold temperatures. I suspect that everyone in Southern California wonders why on earth a person would endure such coldness, and the Minnesotan readers are all, “Ha! One degree is nothing. Try minus fifty.”

carrots, potatoes and parsley

I’ll tell you why we choose to live here, in the middle of the country. We don’t have mountains or ocean, but we do have affordable rents, manageable traffic levels and very nice people. Kansas City is both a practical and beautiful city. You should really come visit so I can show you around.

I’m also super excited to take further advantage of the cheap rents and move into a charming little house next month. It’s going to cost me more, but not more than a shoe box-sized room in San Francisco. (Dear San Francisco readers, I’d like to visit soon.)

I’ll finally have a kitchen disposal, a reasonable amount of counter space and a built-in dishwasher, not to mention a bathtub to soak in. And finally, Cookie will have her own yard! A two-bedroom house seems a bit excessive for one person, but I really do need the space for my work. So I’m moving soon, selling out for the suburbs and a nearby grocery store. Yes!

lentils and prepared vegetables

Now that I’ve finally found the perfect house (I’ve been scouring Craigslist for months), the part of my mind that is usually full of recipe concepts has been consumed by decorating plans. I still can’t decide how to arrange the living room, nor have I found the perfect kitchen island solution, but I have most of the details sorted out. I’m thinking white linen curtainshung high on black curtain rods (black and white is just delicious), a large desktop surface with a comfortable office chair and open kitchen shelving to hold all of my white dishes and clear glassware. It’s going to be grand.

gremolata and miso

A few days ago, I finally got back into the kitchen and roasted some vegetables. Since the weather turned cold, I’ve been craving all kinds of creamy, starchy, cheesy things—I’m completely convinced that my body is trying to put on some extra insulation for winter. I’m trying to keep my appetite in check with puréed bean soups and protein-rich lentils, like you see here. I added some potatoes to the mix to satisfy my cravings, but I actually found that I enjoyed the caramelized carrots even more. You could replace the potatoes with other root vegetables or additional carrots if you’d like.

The sauce was inspired by Italian gremolata, a condiment made with fresh parsley, lemon zest and garlic. I can’t remember where I first heard of gremolata, but I have been obsessed with the concept ever since. Fresh herbs, lemon and garlic are my favorite flavors. So I decided to throw parsley, lemon and garlic into my food processor and add a bit of olive oil, like you would for chimichurri or pesto.

I enjoyed the combination of the roasted vegetables, lentils and gremolata sauce, but it wasn’t quite irresistible enough until I added a bit of white miso. Now it’s totally addictive/OMG/polish-off-the-plate good. Hope you’ll give it a try.

roasted carrots and potatoescooked lentils, roasted vegetables and gremolataRoasted carrot and potato, lentils and miso parsley sauce recipe - cookieandkate.com

5.0 from 4 reviews
Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.
Ingredients
Roasted Vegetables
  • 1 pound red potatoes, preferably organic (about 3 large)
  • 5 medium carrots, preferably organic, cut on the bias into 1-inch pieces
  • 2 tablespoons olive oil
Lentils
  • 1½ cups vegetable broth (or water)
  • 1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed
  • 1 bay leaf, optional
Gremolata miso sauce
  • 1½ cup fresh parsley, gently packed
  • 1 lemon, zested and juiced
  • 4 garlic cloves, roughly chopped
  • 1¾ teaspoon white miso
  • Pinch red pepper flakes
  • 3 to 4 tablespoons olive oil
  • Freshly ground black pepper and salt, to taste
Instructions
  1. Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a (preferably rimmed) baking sheet. Bake for 35 minutes, tossing every 15 minutes, until the vegetables are tender and golden.
  2. Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
  3. Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
  4. Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.
Notes
  • Root vegetables like carrots and potatoes tend to absorb all the nasties in conventional farming soil, so that's why I suggest buying organic.

 

Comments

  1. says

    Yum! Making this tonight since I have all of the things! Congrats on the new house! A dishwasher and disposal? Living large!! The Minnesotan in me says 1 degree is still REALLY cold. The Bay Arean in me says, come visit my shoebox apartment!

  2. says

    These roasted veggies are what I need right now. Never thought to pair them with a miso-parsley, but I’m intrigued! Congrats on the new house!

  3. kim says

    This looks fabulous. I am thinking of making this for when I host my book club dinner. For a group dinner (6 people), what else would you serve with it?

  4. says

    WHOAA!! MAJOR congrats on the house! That is awesome. And you deserve awesome.

    I’m pretty sure I have exactly 1 tbsp of miso left in my fridge. Perfect. Timing.

  5. says

    Oh I hear ya on that cold weather…. according to the Weather Network, our temperatures ‘felt like’ -40 yesterday with the windchill – NOT cool. The winter is tough for me because, having lived in the Middle East for 5 years in my teens, I lost all my Canadian winter toughness and now I only go outside to get to wherever I absolutely have to go!

    On another note, I love all this talk about your new place! House decorating is SO much fun and, well, obviously there’s Pinterest to assist with that too! I can’t wait to see what you end up with. I’m sure it will be beautiful once you put your decorating touches on it! :)

    • says

      Thanks, Angela! I shiver at the thought of -40 degree temperatures. I think I’ll post a few before and afters of my new place, just because before and afters are so fun!

  6. says

    I bought myself some miso paste a while back and I still haven’t really worked out what to do with it (I am terrible at making Asian food). It’s SO wonderful to read this post… now I can get myself into some sort of miso productivity! Love the sound of the gorgeous roasted veggies with the fresh parsley dressing. Congrats on the upcoming move, yay for Cookie having her own yard! Oh, and as you know, it’s Summer over here. So strange to think about freezing temperatures whilst sitting in the middle of a heatwave. Stay warm lovely! xxx

    • says

      I love white miso because it’s mellow enough to enhance all kinds of savory flavors. Any time you think a dish needs a little something extra, try adding some miso. :)

  7. says

    Hooray to fresh starts and changes of scenery (and more space) in 2014 Kate! Sounds like a great move. And I’ll second that Kansas City is such a lovely city…I miss it!

  8. says

    Congrats on the new house! Exciting things ahead!
    This dish looks absolutely wonderful. I have a giant bunch of parsley in the fridge and had no clue how I was going to use it.
    Do you think the sauce would freeze well?

  9. says

    I am in serious need of comfort/filling food with this crazy gross cold weather we are having (-43, eek!) and this is looking perfect for our Friday night in : )

    Congrats on the new place, I can’t wait to see a few snaps of it!

  10. says

    Happy new year miss! I wanna visit Kansas City because hey, I also like nice people and reasonable levels of traffic. Congratulations on moving yourself into a house with space and I’m sure tons of other great things too! We’re still reno-ing our house like crazy, so my mind is still caught up with what kind of interior vibe I wanna create. It’s fun, right? (we’re doing the open shelf thing too) So many of my faves in this dish too–vibrant and crazy beautiful, Kathryne. xo

  11. says

    Congrats on the new house! I don’t think two bedrooms is excessive at all – I’m sure you’ll find, just like I did, that your stuff expands to fill the space and you wonder how you ever lived anywhere smaller! Make sure you and Cookie stay nice and warm inside until then; this sods like a perfect cold weather dish. Love those roasted veggies.

  12. says

    This looks delicious… I’m all about the miso these days. Congrats on the new house! I bet it will be lovely. Sometimes smaller is better and other times it most certainly is not. For a decade my husband and I lived in under 580 square ft in NYC…with a Rottweiler. And after two kids, skyrocketing rents, we had enough. We wanted a better quality of life…and to be around nice people who didn’t honk their horns quite that much! So we moved to Colorado, just a few states away from you! We bought a home in Denver (an old historic 1895 abode that cost less than a one bedroom in Park Slope, Brooklyn! Yippee!) and we knew we wanted to have extra room– it might have seemed excessive, but we wanted space. We also wanted a constant stream of friends and family to stay with us and feel welcome. And they have. To counter the environmental impact of having a larger home, we made sure the windows were new and the cooling and heating was energy efficient. And this year we will start saving for solar panels! Anyway, there is something nice about having a bathtub…and a washing machine and a garbage disposal. Enjoy the comforts of a better living space! Have fun, stay warm and thanks for all the great recipes. PS: Next time you’re in Denver, let’s grab a drink!

  13. says

    Yay for being closer to grocery stores! I’m literally a half mile from the Trader Joe’s and I don’t know how I’ll ever adjust being away if I move. I found a great island at Target too, btw :)

  14. says

    I made this for dinner tonight subbing celeriac for the potatoes as that’s what I had to hand. So darn yummy! I’ll be making this again for sure. Thanks for sharing the recipe!

  15. says

    Yumm, this looks delicious and I love the sound of the gremolata miso sauce! How fantastic about your new place – Im right there with you, I love planning and pinning inspiration when moving house. The endless options available is so exciting!

  16. Enid says

    I made this recipe last night and it was sooo delicious- I would love to try the miso parsley sauce over some white fish sometime! Congrats on your new digs, Kate. :)

  17. Katie says

    Another awesome dish! The hearty roasty-ness of the carrots and potatoes is great with such a bright, zippy, lemony sauce. I loved it.

  18. says

    Wow! My husband was in charge of dinner tonight and he made this recipe along with some feta and chive biscuits from Joy the Baker. Geez. SO GOOD! He tasted the lentils and said they were great. Then he tasted the carrots and potatoes after he’d mixed in the sauce and let out a happy sound. Then he hesitated and said, “I hope I’m not over-selling this dish.” Not a chance. It was perfection. And healthy.

    • says

      (This is a very late response, please forgive me.) I’m so glad you both loved the lentil dish! I love your description of your husband’s reaction. Now I want those biscuits…

  19. says

    This was a success as the main dish for my mom’s birthday dinner! She told me to tell you she wants to have it for every birthday she has from here on out… plus at least once a week- ha! She absolutely LOVED it. Thanks for another great recipe! BTW, I am tripling slaw for a camping trip potluck this weekend. Everyone is going to love it! :)
    http://www.youtube.com/sparklesandsuch26

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