Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello

— part of the culinary offerings of the California College of Ayurveda

Originally posted on 5/6/2026

As winter lingers in the body, springtime calls for gentle stimulation. Nothing too strong, just enough to wake things up. The natural sweetness of carrots and maple nourishes, while the light bitterness and grounding quality of turnips help clear sluggishness. Fermented white Miso offers support for digestion through its savory complexity. We served these Miso roasted veggies with a huge bowl of salad greens topped w/ chilled steamed asparagus, boiled potatoes, and capers. Tossed with a lemon balm yoghurt green goddess dressing.

INGREDIENTS:

2 lbs carrots washed and sliced in half (peel or don’t)
4 Small Hakurei turnips washed cut in half (greens can be roasted too)
1 TBSP ghee, butter or olive oil
2 pieces chopped garlic or garlic scapes
2 TBSP white miso
1 TBSP tamari sauce
1 Tbsp great Dijon mustard (I used Edmond Fallot Green peppercorn)
2-3 TBSP maple syrup
1 spoonful veggie “chicken broth”
1 TBSP white wine vinegar
Good pinch Aleppo flakes (or any coarse chili flake)
3 sprigs dried thyme
(1/4 cup broth for steaming)
Parsley chopped
Scallions green parts chopped fine

BEAN PURÉE:

1 -16 oz can cannellini beans
1 TBSP olive oil or ghee
1 garlic cut in half
3 TBSP veggie stock
2 TBSP tahini
¼ lemons juice
Pinch of dried rosemary or thyme or both
Salt and pepper

INSTRUCTIONS:

In a small pot, cook garlic and ghee or oil of choice until soft. Whisk in white miso, maple syrup, Dijon, vinegar, veggie bouillon, and mix until smooth
In a pan, arrange the carrots in a single layer and cover with half of the sauce and a few splashes of broth to keep the greens moist.
Roast at 400 degrees for 15-20 minutes, flip then add rest of sauce. Add more maple syrup and a dash of broth to the top roast another 15-20 mins. (you can also brown the last few minutes under broiler). Take out of oven and let rest to room temperature.
For the puree, sauté 1 clove of garlic, thyme and/or rosemary Add a can of rinsed cannellini beans, tahini, and olive oil and broth to loosen the mixture. Puree in a food processor or mill with a squeeze of lemon salt and pepper
Spread the bean mixture on a platter and top with roasted veggies. Sprinkle with fresh parsley, scallion greens, a squeeze of fresh lemon and olive oil and top with some of the Dukkah spice (see below).
Dukkah is mixture of any nut you have on hand with dried powdered herbs. Pulse or chops nuts fine, toast in a dry skillet 4-5 minutes. Add spices and continue to toast until fragrant let cool. Serve on top of anything from dips to hummus to salads and purees

Dukkah spice

1 cup total nuts I used pumpkin. pine nuts and some hazelnuts.
2 TBSP sesame seeds
2 TSP coriander
1 TSP cumin
1 TSP fennel
½ TSP black pepper
½ TSP salt

Enjoy!