1 kg swede, peeled and cut into chunks
2 nori sheets
200 g unsalted butter, softened
1 tbsp Misomite
2 tbsp white soy sauce
½ cup spring onions, finely sliced
Salt flakes, to taste
2 tsp black sesame seeds, toasted, to serve
- Place swede chunks into a perforated steam container. Steam at 100°C for 7 minutes, or until tender.
- 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.
- Remove from the oven and crumble the nori sheets then rub through a sieve to achieve a fine powder.
- Place the butter, nori, misomite and soy sauce into a blender and combine until evenly mixed.
- Warm the miso seaweed butter in a saucepan with spring onions over low heat, induction setting 4 and add salt flakes to taste.
- Pour seaweed butter over swede and mix to coat.
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.