Best 3 Miso Buttered Succotash Recipes
Indulge in the vibrant flavors of summer with our delightful Miso Buttered Succotash recipe. This vibrant dish features a medley of fresh corn, lima beans, and bell peppers, sautéed to perfection and tossed in a luscious miso butter sauce. The savory-sweet sauce, made with a harmonious blend of white miso paste, butter, garlic, and herbs, elevates the natural sweetness of the vegetables. Served as a main course or a delectable side dish, this Miso Buttered Succotash is a symphony of flavors that will tantalize your taste buds.
In addition to the main recipe, this article also offers a collection of equally enticing variations to satisfy diverse preferences. For a smoky and spicy twist, try the Chipotle Miso Succotash, where chipotle peppers and smoked paprika add a vibrant depth of flavor. If you prefer a vegan option, the Vegan Miso Succotash swaps out the butter for a flavorful combination of olive oil, nutritional yeast, and tamari. And for those who love their vegetables roasted, the Roasted Miso Succotash features a medley of roasted vegetables tossed in a zesty miso dressing.
Each variation offers a unique interpretation of this classic dish, ensuring that there's something for everyone to savor. Whether you're a seasoned home cook or a culinary novice, these recipes are carefully crafted to guide you through the process, making it easy to create a delicious and satisfying meal.
MISO BUTTER
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Provided by Mark Bittman
Categories condiments
Time 10m
Yield 4 to 8 servings.
Number Of Ingredients 3
Steps:
- Cream the butter and miso together with a fork, adding black pepper if you like.
- Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams
KOREAN-STYLE SUCCOTASH
Steps:
- Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
- Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
- Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
- Season with salt and pepper. Fold in the chopped herbs and serve immediately.
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
Tips:
- Fresh is best: For the best flavor, use fresh succotash, corn, and lima beans. If you can't find fresh succotash, you can use frozen or canned succotash, but be sure to drain it well before using.
- Don't overcook the vegetables: Succotash is a quick-cooking dish, so be careful not to overcook the vegetables. The corn and lima beans should be tender but still have a bit of a bite to them.
- Use good quality butter: The butter in this recipe adds a lot of flavor, so be sure to use a good quality butter. Unsalted butter is best, as it allows you to control the amount of salt in the dish.
- Add some herbs or spices: If you want to add some extra flavor to your succotash, try adding some herbs or spices, such as basil, thyme, or paprika.
- Serve immediately: Succotash is best served immediately, while the vegetables are still hot and tender. You can also make it ahead of time and reheat it gently before serving.
Conclusion:
Miso-buttered succotash is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is a great way to use up fresh vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy side dish, give miso-buttered succotash a try. You won't be disappointed!
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