Crisp vegetables come alive with an extra hit of miso butter and a smattering of fresh spring herbs. Serve alongside a fillet of wild salmon or grilled chicken.
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) miso paste
1 lb (450 g) new red nugget potatoes, scrubbed and halved
1 cup (250 mL) peeled, trimmed fresh whole baby carrots
2 cups (500 mL) sugar snap peas, stems and strings removed
1/2 lb (225 g) fresh asparagus spears, trimmed
1 cup (250 mL) fresh shelled English peas
2 Tbsp (30 mL) extra-virgin olive oil
2 medium-sized green or yellow zucchini, coarsely chopped
Fresh Herb Topping
1/2 cup (125 ml) fresh mint leaves
1/2 cup (125 mL) Italian parsley
1/4 cup (60 mL) cilantro
2 Tbsp (30 mL) finely minced fresh chives
Combine butter and miso paste together in small bowl. Whisk together until smooth and set aside.
Bring large pot of salted water to a boil. Add potatoes and return to boil. Reduce heat to medium and simmer for 15 minutes or just until fork tender. Remove with slotted spoon and place in large bowl; set aside to cool.
Return water to boil and add carrots. Cook until brightly coloured but still crisp. Remove with slotted spoon and immediately plunge into bowl of ice water to stop the cooking. Drain and blot dry with paper towels and set aside.
Repeat process with sugar snap peas, asparagus, and English peas, cooking each vegetable only as long as needed to remain tender crisp and brightly coloured.
Combine fresh herbs on cutting board. Finely mince together and place in small bowl. Lightly blend with fork and set aside.
Heat oil in large wok or large deep skillet. Add zucchini and sauté over medium-high heat, about 3 to 4 minutes. Add all of the blanched vegetables and toss over high heat until warmed through. Remove from heat. Fold in miso butter just until it melts and vegetables are evenly glazed.
Transfer to serving platter and sprinkle with fresh minced spring herbs. Serve immediately.
Each serving contains: 267 calories; 8 g protein; 14 g total fat (6 g sat. fat, 0 g trans fat); 32 g total carbohydrates (8 g sugars, 6 g fibre); 455 mg sodium
source: “Marvellous Miso“, alive #379, May 2014