Autumn Vegetables with Miso Brown Butter
Here, root vegetables and winter squash are roasted until nicely caramelized, then tossed with brown butter flavored with white miso. The recipe calls for cutting the parsnips and carrots on an oblique, also known as a rounded cut. The technique is simple: Hold the knife blade perpendicular to your cutting board and cut straight down on the vegetable on a diagonal. Then roll the vegetable a quarter turn and cut straight down again at the same diagonal angle. Repeat all along the length of the vegetable.
- Olive oil as needed
- 4 parsnips, about 1 lb. (500 g) total, peeled and cut on an oblique
- Fine sea salt and freshly ground pepper
- 6 carrots, about 1 lb. (500 g) total, peeled and cut on an oblique
- 1 kabocha squash, scrubbed, seeded and cut into half-wedges 1 inch (2.5 cm) thick
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1 Tbs. white miso
- 1/4 cup (1/3 oz./10 g) fresh cilantro leaves
- 1 Tbs. sesame seeds, toasted
Preheat an oven to 425°F (220°C). Line 3 baking sheets with parchment paper.
Heat a large sauté pan over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. When the oil begins to shimmer, add the parsnips. Work in batches if necessary so you don’t overcrowd the pan; otherwise, the vegetables will steam and not brown. Cook the parsnips, gently jostling—but not yet flipping—them until the bottom and edges begin to brown. Then flip and toss the parsnips until golden on all sides, about 4 minutes total. Season with salt and pepper and transfer the parsnips to one of the prepared baking sheets, spreading them out in a single layer, ensuring there’s enough room between them to continue browning and get nice caramelized edges.
Wipe out the pan and repeat with the carrots and then the squash, transferring them to separate baking sheets. (Use separate sheets because the vegetables will cook at different rates.)
Transfer the baking sheets to the oven and roast the vegetables, checking for doneness every 5 minutes. They should be evenly browned in color, not blackened on the edges about 8 minutes. Taste the vegetables; they should not be mushy. Transfer the roasted vegetables to a large bowl and toss to combine.
Meanwhile, in a small, heavy saucepan over medium heat, melt the butter, swirling the pan until the butter is melted, 1 1/2 to 2 minutes. Continue heating, swirling the pan constantly, until the butter begins to form large bubbles. It will foam up and you will hear the water burning off. After about 3 minutes, the large bubbles will subside and the butter will have small white foam on the surface. Whisk in the miso, then continue to swirl over low heat until the bubbles disappear and the butter is amber in color and smells sweet and nutty, about 1 minute.
Strain the brown butter through a fine-mesh sieve into a clean, cool bowl. Drizzle over the roasted vegetables, add the cilantro and toss to combine. Adjust the seasoning with salt and sprinkle with the sesame seeds. Serve immediately. Serves 6.
Adapted from a recipe by Haven’s Kitchen, New York City