Miso

Ingredients For the Pasta Salt for pasta water 2 tablespoons olive oil, plus more as needed 2 medium leeks, trimmed, white and light green parts thinly sliced (about 500ml/2 cups) 680g (1½ pounds) mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced 450g (1 pound) short pasta, such as ziti or cavatappi 2 tablespoons white miso 180ml (¾ cup) grated Parmesan, plus more for garnishing 1 tablespoon sherry or red wine vinegar, plus more to taste 1 tablespoon chopped parsley leaves and tender stems Equipment Large pot for pasta Dutch oven or deep 12-inch skillet Colander Measuring cups and spoons Instructions Stage 1: Setup (5 minutes) Start the pasta water: Bring a large pot of salted water to a boil. Stage 2: Cook the Vegetables (15 minutes) Sauté the leeks: Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil. ...

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully