Michael Meredith’s steamed swede with miso seaweed butter
20 minutes
Preparation time
40 minutes
Cooking time
8 servings


1 kg swede, peeled and cut into chunks
½ cup spring onions, finely sliced
2 tsp black sesame seeds, toasted
Salt flakes, to taste

Miso seaweed butter

200 g unsalted butter, softened
2 nori sheets
1 tbsp Misomite
2 tbsp (20 ml) white soy sauce


Steamed swede

1. Place swede chunks into a perforated steam container. Steam at 100°C for 7 minutes, or until tender.

Miso seaweed butter

1. Pre-heat oven on Fan Plus at 180°C. Place nori sheets on a baking tray and roast for 30 minutes or until crisp on shelf level 2.
2. Remove from the oven and crumble the nori sheets then rub through a sieve to achieve a fine powder.
3. Place all ingredients into a blender and combine until evenly mixed.
4. Warm the butter in a saucepan with spring onions over low heat, induction setting 4 and add salt flakes to taste.
5. Pour seaweed butter over swede and mix to coat.

To serve

1. Place swede in a serving bowl and top with toasted sesame seeds.

Hints and tips

• Misomite is a miso spread based on Marmite but with miso as its main ingredient. It was created by a Japanese couple in Nelson. Shiso miso can be used as an alternative.
• White soy sauce is brewed with more wheat than regular soy sauce and is lighter in colour and flavour.
• The miso butter can be made ahead of time and will keep in freezer for 2 months. It can be served with many other roasted vegetables and meats.



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  • Free Discovery Product Demonstrations

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    Thursday 08th September 2016

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