Miso Cured Vegetables Recipes

MISO MAPLE ROASTED ROOT VEGETABLES

Miso Maple Roasted Root Vegetables image

Provided by Katie Lee Biegel

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame seeds
Pinch crushed red pepper flakes
3 large carrots, cut into 1/2-inch pieces
3 large parsnips, cut into 1/2-inch pieces
1 large fennel bulb, sliced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

UMAMI-ROASTED VEGETABLES

Umami-Roasted Vegetables image

Tossing roasted veggies with a miso glaze is a fast way to make a workhorse weekday dish extra special. Feel free to use any vegetables you have lingering in the fridge, from carrots to cabbage, asparagus to Brussels sprouts. Quicker-cooking tender veg--say asparagus or zucchini--should be added after the first 20 minutes of cooking.

Provided by Raquel Pelzel

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

9 to 10 cups bite-size vegetable pieces (such as broccoli, Brussels sprouts, asparagus, carrots, radishes, cauliflower, mushrooms, or parsnips)
3 tablespoons canola, grapeseed, or olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste, plus 1/2 teaspoon for the miso glaze
2 tablespoons miso paste
1 tablespoon soy sauce
1 tablespoon honey or agave syrup
2 teaspoons toasted (dark) sesame oil

Steps:

Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
Toss the vegetables with the canola oil, 3/4 teaspoon of the salt and black pepper to taste in a large bowl, and turn out onto a rimmed sheet pan (save the bowl). Roast, stirring after 20 minutes, until the vegetables are browned and tender, 30 to 35 minutes total.
Whisk together the miso, soy sauce, honey, sesame oil, and the 1/2 teaspoon black pepper in the reserved bowl.
Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining 1/4 teaspoon of salt, then transfer to a platter and serve.

MISO-CURED VEGETABLES

Miso-Cured Vegetables image

Provided by Mark Bittman

Categories side dish

Time P1D

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 pound turnips, carrots, eggplant, zucchini or a mixture (or use radish, jícama, celery, kohlrabi or summer squash)
2 cups, at least, any type of miso

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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