Vegetables With Sumiso Bagna Cauda From 'Hiroko'S American Kitchen'

• 1 cup medium-aged light brown miso
• 1/4 cup sake
• 3 tablespoons mirin
• 1/2 cup plus 1 tablespoon sugar
• 1/4 cup rice vinegar
• 2 tablespoons lemon juice
• 2 tablespoons grapefruit juice
•  
• 1 small clove garlic
• 4 salt-packed anchovy fillets
• 5 tablespoons
• or water
• 1/4 cup White Sumiso Sauce (above)
• 1 1/2 tablespoons olive oil or vegetable oil
• 4 large Brussels sprouts (3 ounces)
• 4 medium red radishes (5 1/2 ounces)
• 2 medium turnips (5 ounces), peeled
• 1 large carrot (5 ounces), peeled
• 8 string beans
• Salt
• 8 large cauliflower florets (regular or Romanesco; 6 ounces)

1. Place the miso, sake, mirin, and sugar in a medium pot and stir until smooth. Cook the mixture over medium heat for 4 to 5 minutes, stirring with a whisk. Add the rice vinegar and the juices and cook until the miso sauce is no longer watery, about 8 minutes. (Extra sauce can be stored in the freezer for up to 3 months.)
2. Press the garlic through a garlic press and add it to a small saucepan. Add the anchovy fillets, stock, White Sumiso Sauce, and olive oil, and place the saucepan over medium-low heat. Whisk the sauce until all ingredients are fully blended and the sauce is no longer watery. Divide the sauce among bowls.
3. Halve the Brussels sprouts and radishes. Cut each turnip into 4 wedges. Cut the carrot into 4 diagonal slices. Remove the stems of the string beans, leaving the bottom needle-like tips if they are not damaged. Place the turnips, radishes, and carrots in a medium pot. Add enough water to cover the vegetables by 2 inches. Add salt, and bring to a boil. Cook the vegetables for 3 minutes. Without removing the vegetables in the pot, add the Brussels sprouts, cauliflower, and string beans and cook for an additional 3 minutes. Drain all of the vegetables in a colander, shake to remove excess water, and allow the vegetables to air-dry. Divide the vegetables into each bowl of sauce, and serve.

sake, mirin, sugar, rice vinegar, lemon juice, grapefruit juice, nbsp, clove garlic, salt, water, white sumiso sauce, olive oil, brussels, red radishes, carrot, string beans, salt, cauliflower

Taken from www.seriouseats.com/recipes/2013/06/vegetables-with-sumiso-bagna-cauda-from-hirok.html (may not work)