INGREDIENTS
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
METHOD
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.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
