Food editor TRISH DESEINE shares her recipe for this (accidentally) raw, gluten-free and vegan dish of new potatoes with TARRAGON MISO SAUCE …
Tarragon miso green sauce with new potatoes
This is a follow-up recipe to the super easy miso soup a few weeks back and another which deserves a permanent place in your repertoire.
It’s raw, accidentally gluten-free and vegan, with the creaminess of the spinach easily making us forget the mayo, cream or even yoghurt we might put in our summer salads. I’ve used potatoes here, mostly because a kind neighbour gave me some of his lovely new crop, but this sauce is great with Little Gem, romaine or in warm or cold pasta, noodles or grain bowls.
For 4; 5 minutes preparation (+ 20 minutes steaming the potatoes)
1 medium bag of baby spinach 200G
1 sachet of fresh tarragon
1 very small clove of garlic or half a medium clove
Juice of a lime (2 tablespoons)
1 heaped tablespoon red miso or 2 of white miso
2 tablespoons olive oil
Dash of water
Put all the ingredients in a blender – a Nutri Bullet is excellent – and blitz until smooth.
Adjust the texture with a little more water and the seasoning with a touch of fleur de sel.
Serve over warm new potatoes.
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