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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