Miso Braised Root Vegetables

Peel carrots and roll cut. Peel potatoes and dice.

Sweat onion in butter until tender.

Add garlic and ginger and toast briefly.

Add miso and stir over heat until miso darkens slightly and sticks to the pan.

Deglaze with sake.

Stir in enough broth to dissolve the miso.

Add carrot and potato and place over low heat.

Cover and cook until tender, stirring often, and adding broth as needed.

Season with soy sauce.

Stir in parsley.