Ingredients
- 2 cups cold water
- 4 cups butternut squash, cubed
- 1 pinch Eden Sea Salt
- 2 bars Eden Agar Agar Bars
or 2 T. Eden Agar Agar Flakes - 1 tsp fresh parsley, minced for garnish
- 1 Tbsp Eden Genmai Miso
or any Eden Miso - 1/3 cup water
- 2 tsp freshly grated ginger root, squeeze out juice and discard pulp
Directions
Place the agar agar chunks in in a large saucepan with 2 cups of water and let soak for 20 minutes. Place the squash chunks and sea salt in the saucepan, cover and ring to a boil. Reduce the flame to low and simmer until the squash chunks are tender, about 7 to 10 minutes. Pour squash and all cooking water into a blender and puree until smooth. Pour into a shallow bowl or mold. Refrigerate to gel. While the aspic is gelling, prepare the dressing by placing all ingredients, except the parsley, into a blender and puree until creamy. When the aspic is firm, slice, and serve with dressing and garnish with parsley.
Nutritional Information
Per serving - 86 calories, 0 g fat (1% calories from fat), 2 g protein, 20 g carbohydrate, 5 g fiber, 0 mg cholesterol, 243 mg sodium