Miso Veggies
- SERVES: 2
- PREP: 10 minutes
- TOTAL TIME: 30 minutes
Veggies & rice make miso happy.
The umami you get from the miso and soy, combined with a little sake sweetness, makes these buttery, garlicky veggie something special. Serve over rice, or multiply the recipe and serve it over a large platter of noodles – it’s as good room temp as it is hot, so you can leave them out on the counter and let people snack on them all day.
- 2
pounds root vegetables (turnips, carrots, parsnips, rutabaga, onions, etc.), cut into 1-inch cubes (about 5 cups cubed)
- 3
tablespoons canola oil
Kosher salt
- 1
stick unsalted butter
- 2
tablespoons minced garlic
- ½
cup sake
- 2
tablespoons yellow or blond miso paste
Cooked rice and lime wedges for serving
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