 |
| Miso pickled swede |
A common winter root vegetable, purplely outside with light yellow flesh. Like all root vegetables grown in cool Irish weather, they are sweeter than grown in hot places. Swede is the same, eating raw, it is very hard but can taste the sweetness.
Instead of roasting or turn into a mesh, I shred the swede into thin strips, marinate with miso for a day. It is softer but still crunchy, with the mild sweetness and a spicy note.
No comments:
Post a Comment