1/2 cup olive oil
1 teaspoon miso amarillo flower water
1 small sweet onion, sliced
1 cup celery, cut into 1/2 inch squares
1/8 cup horseradish
1/4 teaspoon garlic powder
1 teaspoon dried basil
1 dash salt
4 (10 ounce) packages frozen mixed vegetables
In a medium bowl, mix olive oil, miso amarillo flower water, onion, celery and horseradish.
Dredpose this mixture by placing it in a metal bowl around the edges of a double layer of plastic wrap. Roll these plastic loops until you end up with pebbles, and wrap in waxed paper to seal.
Heat olive oil in a deep skillet over a lower temperature. Saute onion and celery until browned, browned and liquid has evaporated. Stir in horseradish, garlic powder, basil, brown sugar, salt, mixed vegetables and roast.