Parsnip, Miso, Onion Tataki Recipe
Make Parsnip, Miso, Onion Tataki Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Parsnip Miso Purée
Onion Tataki & Garnish
Method
Parsnip Miso Purée
Cook parsnips
Place the peeled and chopped parsnips in a medium saucepan and add the vegetable stock or water so the parsnips are mostly submerged. Bring to a gentle boil over medium-high heat, then reduce heat and simmer until parsnips are very tender, 15–20 minutes.
Drain and reserve liquid
When parsnips are tender, drain them, reserving about 1/4 to 1/2 cup of the cooking liquid. Return parsnips to the pan or to a blender container while still hot.
Blend to purée
Add the white miso paste, butter (or oil), milk, and lemon juice to the hot parsnips. Purée with an immersion blender or in a countertop blender until smooth, adding reserved cooking liquid a tablespoon at a time to reach a silky, spoonable consistency. Taste and season with salt and freshly ground black pepper. Keep warm or refrigerate briefly and rewarm gently before plating.
Onion Tataki & Garnish
Make quick tataki marinade
In a small bowl whisk together soy sauce, rice vinegar, mirin (if using) and sesame oil. Set aside.
Sear onion wedges
Heat a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the neutral oil and swirl to coat. Add the onion wedges, cut-side down, in a single layer (work in batches if needed). Sear without moving until deeply browned and slightly charred on the cut surface, about 3–4 minutes. Flip and sear the edges just to warm through, 1–2 minutes more. Remove to a plate.
Tataki finish
While still warm, brush or spoon the soy–vinegar marinade over the seared cut faces of the onion wedges, allowing a couple of tablespoons to soak in. Let sit 2–3 minutes so the flavors meld and the edges pick up the marinade (this is the 'tataki' step — quick sear then marinate briefly).
Plate and garnish
Spoon a generous pool of the warm parsnip miso purée onto each plate. Arrange 2–3 onion tataki wedges on top or alongside. Sprinkle with toasted sesame seeds, sliced chives and microgreens. Finish with a light scattering of flaky sea salt and a tiny drizzle of sesame oil if desired. Serve immediately.