Turnips with White Miso
This recipe is adapted for the CSA box from Vegetable Literacy, by Deborah Madison.
Ingredients
1 bunch Tokyo turnips, greens and bottoms
2 – 3 tablespoons butter
2 tablespoons mirin
3 tablespoons white miso
1 teaspoon sesame seeds, toasted in a dry skillet until fragrant
2 fresh onions, chopped
Instructions
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 to a serving dish, finish with the sesame seeds.
Search for a Recipe
Find More Recipes
almonds apples apricots asian pears asparagus basil beets bok choi broccoli cabbage carrots cauliflower cilantro corn cucumbers eggplant fennel figs Full Belly grains garlic grapefruit grapefuit grapes green beans green garlic greens hearty greens herbs leeks lemon lettuce mandarins melon okra onions oranges parsley peaches pears peppers persimmons plums pomegranates popcorn potatoes quince radishes rutabaga salad mix shell beans & peas spinach strawberries summer squash sweet potatoes tender greens tomatoes turnips walnuts watermelon winter squash