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Saute of Market Vegetables With Miso Butter

Saute of Market Vegetables With Miso Butter

By
WebMD Recipe from Foodily.com

Ingredients
  • 1/4 cup
    unsalted butter, softened
  • 1/4 cup
    blond miso
  • 1/2 pound
    green beans, stems trimmed
  • 1 small head
    broccoli, separated into small florets
  • 1 small head
    cauliflower, separated into small florets
  • 1 bunch
    green onions, white parts only
  • 1/2 cup
    , plus 2 tablespoons extra-virgin olive oil
  • 1 large
    green zucchini ends trimmed
  • 1 large
    yellow zucchini ends trimmed
  • 24 
    baby carrots, peeled, trimmed and glazed
  • 1 bunch
    Italian parsley, leaves only
  • 3 cloves
    garlic
  •  
    salt and freshly ground black pepper, to taste
Instructions
  1. To make the miso butter, place the butter and miso into a small bowl and mix with a fork until well blended. Cover, and set aside at room temperature.
  2. To make the persillade, finely chop the parsley on a cutting board, then gather it to one side of the board. Finely chop the garlic. Mix them together and chop some more until well incorporated. Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.
  3. Have a large bowl of ice water ready. To cook the vegetables, bring a large pot of water to a boil. Season it with salt until you taste it. Add the green beans all at once and cook until tender yet still brightly colored, about 5 minutes. Remove the beans from the water with a slotted spoon and immediately refresh in the ice-water bath to stop the cooking and help the beans retain their bright color. Drain and dry with paper towels, then set aside.
    Repeat the process with the broccoli, cauliflower, and green onions. Taste for doneness and be mindful of the cooking time, as it will vary from vegetable to vegetable.
  4. Quarter the green and yellow zucchini lengthwise, then slice into 1/2-inch pieces. In a large skillet over high heat, add the 1/2 cup of olive oil and heat until it shimmers. Add the green and yellow zucchini pieces, season with salt and pepper, and cook, stirring, until they turn golden brown, about 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels. Discard the oil and wipe the pan clean.
  5. In the same skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add all the vegetables, including the carrots, to the skillet to warm them through, about 5 minutes.
  6. Stir in the miso butter until it melts, and then the persillade. Transfer the vegetables to a large serving platter and serve immediately.
Nutritional Information

Makes: 8 servings
  • Calories255
  • Carbohydrates15 g
  • Cholesterol16 mg
  • Fat21.3 g
    • Saturated fat6 g
  • Sodium405 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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