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Roasted new potatoes with a cherry relish and pickled mustard seeds

Roasted_new_potatoes_with a_cherry_relish_and_pickled_mustard_seeds

Today I serve roasted new potatoes with a cherry relish, pickled mustard seeds and a miso sauce. It will be a wonderful plate with lots of flavors!
In my opinon new potatoes shouldn’t really have that much of a treatment. They are amazing just like they are. Fresh brought up from the dark soil and wonderful in it’s taste.

But they will do good with some nice side dishes!

For todays dinner I arranged a few different ones; there will be a sweet cherry relish, a fun variation of mustard seeds and a miso sauce with rice wine. The recipes are easy to put together and can be prepared the day before serving (except the potato itself).

The side dishes will also brighten up coming dinners!
The misodressing fits very well with rice, grilled vegetables or tofu.
The pickles mustard seeds I sprinkle over a salad, put in a sauce and or on a hamburger.
The cherry relish must be eaten quickly because it doesn’t contain enough sugar to preserve itself. But for the coming days will be delicious for both cheeses, on a sandwich and as an extra to a veggie pie.
If you however want to keep it, you can freeze it flat in a plastic bag or in an ice cube shape and the even enjoy it in the winter.

The ingredients

The ingredients that I’ve used are currently in season but the dish is also possible to make in other seasons. Fortunately, the roasted potato works equally well with more starchy potatoes and other spices more suitable for the winter months. The dill seeds and the fresh dill gives each other a rich variety in flavors.
If you can’t manage to find the dill seeds, just skip them.
If you want to make it easy for yourself, buy already pitted cherries.


The miso sauce  is made with white misopasta which is a bit sweet and very unique taste, unfortunately it can’t  be replaced by anything else. But I hope you will take the time to find it in the shop. It’s so good both in sweet desserts, cheese, soups, butter and even stews!
The sauce also contains mirin or Japanese rice wine. It is a sweet cooking wine usually with no or low alcohol in it (depending on where you buy it). You probably recognize the taste of it in a teriyaki sauce where it’s used with soya.

But let’s get to work!


Cherry relish

Makes 1 jar
350 grams of pitted cherrys (preferably fresh)
1 large (about 60 grams) shallot
2 tablespoons / 20 grams of coconut sugar
1 tablespoon / 15 gram white wine vinegar

How do I do it?
1. Core the cherrys. Peal and slice the shallot.
2. Put all the ingredients in a small saucepan. Let it come to a boil and then gently let it boil while stirring for about 20 minutes. The shallots and cherries should still have some bite when done.
3. Pour your relish into a clean glass jar and store in the fridge.
The relish is good for 3-4 days in the fridge.


Pickled mustard seeds

Makes 1 jar
1 dl / 75 grams of yellow mustard seeds
3 dl / 300 grams of water
1.5 dl / 150 gram white wine vinegar or apple cider vinegar
110 grams of agave
1,5 teaspoons / 8 grams of fine salt

How do I do it?
1. Pour the mustard seeds into a wired sieve and rinse them well in water. Pour them into a small pan and add the other ingredients.
2. Cover with a lid and let it come to a boil. Lower the heat and cook for 1 hour still covered with a lid. Stir occasionally to prevent it from burning. If needed, add a small amount of water.
3. Sterilize a glass jar by pouring boiling water into it and the lid. Leave it for a few minutes and repeat the procedure.
Pour the ready-made mustard seeds, including the syrop in the glass jar. Store in the fridge.

Miso sauce

2 tablespoons of white misopasta
About 3 tablespoons of mirin (rice wine)
3 tablespoons of sunflower oil (or other neutral oil)
About 1 tablespoon of lemon juice

How do I do it?
1. Measure all ingredients in a small bowl and mix it well. Season to make sure you get a good balance between the salt of miso, the sweetness from the rice wine and the sourness from the lemon juice.
Store the sauce in the fridge, it is good for up to a week.

Roasted new potatoes

For two persons
About 400 grams of new potatoes
Some olive oil
A good pinch of good sea salt
1/2 teaspoon of dill seeds, roughly grounded
For serving;
Roughly chopped dill
Different kinds of salad, I liked to combine it with some bitter varieties such as endive and radicchio but you decide for yourself.

How do I do it?
1. Preheat the oven to 200°C. Wash and scrub the soil of from the potatoes, keep the skin on.
Prepare a baking tray and cover it with baking parchment paper (by doing this you don’t have to scrub the tray afterwards).
2. Slice the potatoes thin, max 1/2 cm. The thinner you cut, the faster the food comes on the table!
3. Mold the dill seeds roughly.
Place the potato slices on the baking tray. Add some oil, sea salt and the dill seeds. Toss the potatoes carefully and make sure that all potatoes are evenly covered with olive oil, salt and seeds.
4. Place the tray in the oven and bake for 10 minutes. Gently toss the potatoes and bake for another 10 minutes. Ready!
Enjoy your crispy potato slices with your nasty side dishes.

This recipe is free from gluten, lactose and nuts.

Roasted_new_potatoes_with a_cherry_relish_and_pickled_mustard_seeds_2

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