Winter green miso paste from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • Rutabaga on January 28, 2018

    This is pretty good, but I made the mistake of adding a little salt before tasting it. I should have let it be, as the result was super salty. Fortunately, serving it with unseasoned foods helps mitigate the saltiness. We used it as a topping for rice bowls along with broccoli, cubes of fried paneer, and avocado. Since I had only one partial bunch of cilantro, I added some fresh mint. Not bad, but I think a stronger cilantro flavor would be preferable.

  • Laurendmck on January 03, 2018

    This is zesty and delicious! (I didn't have any fresh rosemary.) Although she suggests roasting vegetables in the sauce, I think the sauce should be added after cooking. I don't think you want to roast this fresh green wonderfulness? I served this on roasted broccoli and carrots over bulgur. It went over very well with my teenagers! I'm freezing the rest in little mason jars.

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