Roasted Red Cabbage with Miso Kumara Mash & Crispy Shallots

_INGREDIENTS:

• 1 small head red cabbage, cut into quarters
• 2 Tbsp olive oil
• ½ tsp honey
• 1 tsp wholegrain mustard
• ½ tsp garlic powder
• ¼ tsp onion powder
• 800g kumara (sweet potato), washed and cut into equal chunks (approx 2 medium sized kumara) 
• 10g butter (omit for vegan version)
• 4 tsp miso paste
• Salt and Black pepper, to taste

CRISPY SHALLOTS:

• 2 shallots, thinly sliced into rounds
• Vegetable oil, for frying
• Salt

INSTRUCTIONS:

Make the Miso Kumara Mash:

1. Place the kumara chunks in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until fork-tender.
2. Drain and mash until smooth, then mix in the butter and miso paste while the mash is still hot. Season with black pepper to taste.

Roast the Cabbage:

1. Preheat the oven to 200°C.
2. In a small bowl, mix together the olive oil, honey, mustard, garlic powder, and onion powder. Brush each cabbage wedge with the marinade and season with salt and pepper.
3. Place on a baking tray and roast for 20-25 minutes, until tender and slightly caramelized.

Prepare the Crispy Shallots:

1. Place the sliced shallots in a cold pan and add enough vegetable oil to cover them.
2. Heat the oil until it starts bubbling, then immediately reduce the heat. Stirring often, cook the shallots slowly for 10-15 minutes or until golden brown.
3. Remove the shallots with a slotted spoon and transfer them to a plate lined with paper towels. Season with salt.
4. Once the oil has cooled, strain it through a sieve and store for future use.

To Serve: Divide the miso kumara mash among four plates. Place a roasted cabbage wedge on top of each, then sprinkle with crispy shallots.