- 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.
pounds root vegetables (turnips, carrots, parsnips, rutabaga, onions, etc.), cut into 1-inch cubes (about 5 cups cubed)
tablespoons canola oil
stick unsalted butter
tablespoons minced garlic
tablespoons yellow or blond miso paste
Cooked rice and lime wedges for serving
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required