Adzuki, turnip and carrot braise
Here is another winter warmer that will nourish and satisfy. Cloves and adzuki beans are a flavour match made in heaven, balanced with the sweetness of turnip and carrot. Both adzuki and turnips are kidney-supportive, and the carrot-turnip combo provides lots of Vitamin A.
- 1⁄2 c dry adzuki beans
- 2 1⁄2 inch peice of kombu
- water to soak beans overnight, then to cook
- 1 onion or leek
- 2 T Mirin or Sweet Verjuice
- 1 Large clove garlic, minced
- 1 1⁄2 T fresh ginger, grated
- 3 cloves, either whole or ground in mortar and pestle
- 2 medium turnips, cut into thick matchsticks (1cm)
- 3 carrots cut in ½ then sliced in diagonal half-moons
- 3 c Turnip greens*
- 1 t Dark Miso
- sea salt and freshly ground black pepper to taste
- Quality olive oil or flaxseed oil
Soak the adzuki beans overnight if possible, then cook them with the kombu in enough water to cover generously. Make sure to remove any scum that forms on the water’s surface. Cooking will take roughly 30 minutes, depending on the age of your beans. Cook until the centre gives easily when you crush a bean in between your fingers.
Save the cooking water.
Saute the onion/leek in about 2-3 tsp of oil for at least 5 minutes and up to 10-15 to brown and soften them and allow a rich flavour to develop. Add the garlic, ginger and cloves and sauté another minute. Next deglaze the pan with mirin/verjuice, then add the turnips and carrots and 2 pinches of sea salt. Add a little of the adzuki cooking liquid so the dish is saucy, then cover and cook for 10 minutes or until the vegetables are firm-tender. To finish, add the green leafy vegetables and stir to wilt them. Mix the miso with a bit of adzuki liquid, then add to the pot to combine well (do not allow to boil, as this damages the lovely enzymes in the miso). Add the adzuki beans to finish, and taste for seasoning.
Enjoy with a lovely grain pilaf… a mix of amaranth and brown rice goes well, as does the buckwheat-walnut bake.
Thanks to Stephanie from Nourish for Life
* turnip leaves are not always available, but use whatever is vibrant and firm on the turnips if the tops are attached. If not, replace with cavolo nero (black cabbage/kale) or another green leafy vegetable like silverbeet.