Turnips with White Miso
This recipe is adapted for the CSA box from Vegetable Literacy, by Deborah Madison, copyright 2013 by Ten Speed Press.
1 bunch Tokyo turnips, greens and bottoms
2 - 3 tablespoons butter
2 tablespoons mirin
3 tablespoons white miso
1 teaspoon black sesame seeds, toasted in a dry skillet until fragrant
2 fresh onions, chopped
Trim the turnips and section them into bite size pieces. Wash and chop the greens. Melt a tablespoon of the butter over medium heat, add the greens and wilt them in the butter. Remove the greens from the pan. Melt another tablespoon of butter, add the onions and sauté for a few minutes until the onions are cooked through. Add the mirin and then the turnip bottoms, and cook for several minutes, allowing the turnips to color. When the turnips are tender, add the greens back in.
While the turnips are cooking, stir together the miso and a few teaspoons of the butter. Add this to the turnips and allow it to bubble up and coat the turnips. Just heat it through – don’t overcook the miso. Transfer the to a serving dish, finish with the sesame seeds.