Miso Cured Vegetables Food
ROASTED ROOT VEGETABLES WITH A MISO GLAZE
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet--it's the perfect side dish for any fall/winter meal, Thanksgiving side or any holiday side dish.
Provided by Kaitlin
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the veggies in the oven for 45 minutes, until crisp on the outside.
- In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
- Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
STEAMED VEGETABLES WITH GINGER MISO DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
- For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.
MISO-CURED VEGETABLES
Steps:
- Peel the vegetables and cut them into slices 1/4-inch thick or thinner. (A mandoline is perfect for this.)
- Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso. Cover with plastic wrap and let stand at room temperature. After 24 hours, fish out one of the slices, rinse it and sample it; depending on the vegetable and the thickness of the slice, it may require another 24 hours.
- To serve, rinse the slices and cut them into small pieces. Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it. The pickles keep for a few days, but they're best right away.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 5135 milligrams, Sugar 11 grams
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