This recipe needs improvement. Although nothing went wrong, and it was perfectly edible, wasabi was not detectable in the final product. So this has to be done differently next time: maybe more wasabi has to be used, maybe it needs to be added into the sauce later.The basic idea is to bake starchy vegetables -- in our case, chunks of potatoes and acorn squash -- with a spicy buttery sauce poured over them. Before spreading chunks of the vegetables in a baking dish we boiled them first (for about 10 min). To make the sauce, we started with a little bit of white wine vinegar and white wine itself simmering in a small saucepan. Eventually we added a little bit of wasabi paste and soy sauce. Finally, we gradually melted more than half-a-stick of butter in the pan, and poured the emulsion over the veg and topped off with bread cumbs and more butter. This is ready after about 45 min at 400°F/200°C.
- 1 acorn squash, peeled and chopped (a rather dangeous task)
- 4 potatoes, peeled and chopped
- 2 Tbsp white wine vinegar
- 2 Tbsp white wine
- 1 Tbsp wasabi paste (more next time!)
- 1 Tbsp soy sauce
- 6+ Tbsp butter
- bread crumbs