Spring｜Vegetables｜Western｜彩り野菜の味噌マスカルポーネ和え
Colorful Vegetables Tossed with Miso and Mascarpone
Culinary Studio Culinary Art 2019.May
Ingredients
| Carrot | 40g ... Cut into 1.5cm cubes or small irregular pieces. |
| Green Asparagus | 2 stalks ... Cut into 1.5cm pieces. |
| Turnip | 80g ... Cut into 1.5cm cubes. |
| Baby Corn | 2 pieces ... Cut into 1.5cm pieces. |
| Cucumber | 1/4 piece ... Cut into 1.5cm cubes. Sprinkle lightly with salt, and squeeze out water once softened. |
| Cherry Tomatoes (Red & Yellow) | 3 pieces ... Quartered. |
Dressing
| Mascapone Cheese | 80g |
| White Miso | 80g |
| Salt & Pepper | To taste |
Garnish
| Carrot Leaves | As needed |
Procedure
- Boil the carrot, asparagus, turnip, and baby corn, then pat them dry.
- Prepare the dressing by mixing mascarpone cheese and white miso. Adjust the consistency with water and season with salt.
- In a bowl, combine the boiled vegetables, cucumber, and cherry tomatoes. Season with salt and pepper, then toss with the dressing.
- Serve on a plate and garnish with carrot leaves.