Dishing Up the Dirt

Scallion Miso Butter with Spring Veggies

One of my absolute favorite springtime snacks is raw veggies served with some butter and sea salt. Simple and oh so good! I didn’t think that combination could be beat until I whipped up this scallion miso butter. This spread is not only delicious served with raw veggies and some toasted sesame seeds, but it tastes amazing smeared onto a thick slice of toast with some thinly sliced radishes. I can imagine this butter would also be great to sauté veggies in or even dolloped on top of hot pasta. The possibilities are endless and I hope you all enjoy this spoon worthy butter as much as we do.

Cheers from Tumbleweed Farm

 

Scallion Miso Butter with Spring Veggies

Prep Time: 15 minutes    Cook Time: 5 minutes    Serves: 6

Butter
  • 1 bunch of scallions, diced, white and light green parts only
  • 1/2 cup (1 stick) of good quality unsalted butter, at room temperature
  • 2 Tablespoons white miso
  • 1 Tablespoon unseasoned rice vinegar
Veggies
  • carrots
  • endive
  • radishes
  • toasted sesame seeds

Preparation

  1. Heat a little olive oil in a skillet over medium-high heat. Add the scallions and cook, stirring often until tender and lightly browned, about 5 minutes. Remove from the heat and place the scallions, along with the butter, miso and rice vinegar in a food processor and puree until smooth. Taste test and adjust seasonings as needed.
  2. Serve with veggies and toasted sesame seeds

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store miso butter in an airtight container in the fridge for up to 2 weeks.


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One thought on “Scallion Miso Butter with Spring Veggies

  1. Lois says:

    ANDREA – your site, recipes and photos keep getting better and better – keep up the wonderful work. Can’t wait for your cookbook!

  2. Amy andrews says:

    Beautiful photos and great ideas for veggie. Thank you!!

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