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
- carrots
- endive
- radishes
- toasted sesame seeds
Preparation
- 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.
- 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.
ANDREA – your site, recipes and photos keep getting better and better – keep up the wonderful work. Can’t wait for your cookbook!
Beautiful photos and great ideas for veggie. Thank you!!