COSY UP FOR WINTER WITH MIELE

Create the perfect winter side when you match this recipe with Miele’s range of cooking appliances – specially created for Miele by Michael Meredith

Appliances used:

• Miele DGC 7865 Steam Combination Oven (above) • Miele H7860 Pyrolytic Oven • Miele KMDA Induction Cooktop

Steam cooking is one of Michael’s favourite methods and a musthave appliance in the kitchen. In his view, it’s extremely versatile and while you can steam vegetables, it is also great for casseroles, curries, risotto and soups, it can even make desserts.

MICHAEL MEREDITH’S STEAMED SWEDE WITH MISO SEAWEED BUTTER

Serves 8 / preparation 20 minutes / cooking 40 minutes INGREDIENTS

1kg swede, peeled, cut into chunks ½ cup spring onions, finely sliced Salt flakes, to taste

2 tsp black sesame seeds, toasted Miso seaweed butter: 200g unsalted butter, softened 2 nori sheets

1 tbs Misomite

2 tbs white soy sauce

METHOD

Steamed swede

1. Place swede chunks into a perforated steam tray. Using a Miele Steam Oven, steam at 100°C for 7 minutes, or until tender.

Miso seaweed butter

1. Pre-heat a Miele Oven on Fan Plus at 180°C. Place nori sheets on a baking tray and roast for 30 minutes or until crisp. 2. Remove from oven and crumble the nori sheets then rub through a sieve to make a fine powder.

3. Place all ingredients into a blender and combine until evenly mixed. 4. Using a Miele Induction Cooktop, warm butter in a saucepan with spring onions on a low heat, setting 4, and add salt flakes to taste.

5. Pour seaweed butter over swede and mix to coat.

To serve

Place swede in a bowl and top with toasted sesame seeds.

Did you know:

• Misomite is a miso spread based on Marmite but with miso as its main ingredient. It was created by a Japanese couple in Nelson. • White soy sauce is brewed with more wheat than regular soy sauce and is lighter in colour and flavour.