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

Ingredients

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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