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The umami you get from the miso and soy, combined with a little sake sweetness, makes these buttery, garlicky veggie something special. Serve over rice, or multiply the recipe and serve it over a large platter of noodles – it’s as good room temp as it is hot, so you can leave them out on the counter and let people snack on them all day.
2 pounds root vegetables (turnips, carrots, parsnips, rutabaga, onions, etc.), cut into 1-inch cubes (about 5 cups cubed)
3 tablespoons canola oil
Kosher salt
1 stick unsalted butter
2 tablespoons minced garlic
½ cup sake
2 tablespoons yellow or blond miso paste
Cooked rice and lime wedges for serving
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