Michael Meredith’s Steamed swede with miso seaweed butter
20 minutes
Preparation Time
40 minutes
Cooking Time


1kg 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

200g unsalted butter, softened
2 nori sheets
1 tbs Misomite
2 tbs white soy sauce


Steamed swede

1. Place swede chunks into a Perforated steam tray. 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.
2. Remove from 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 butter in a saucepan with spring onions on a 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 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.
• 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.



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