Japanese cuisine often features young bunched turnips. This recipe is a nice way to highlight their mild flavor.
Prep.
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Ingredients
For 5 Serving(s)
bunched-turnips-with-miso
- 3 T miso
- 3 T butter
- 4 bn turnips
- 1 1/3 c water
- 2 T mirin
Bunched Turnips with Miso Directions
- In a small bowl, stir together the miso and 2 tablespoons of the butter. Set aside.
- Remove and discard (or reserve for another use) turnip stems, then coarsely chop the leaves. Slice the turnips in half, or leave them whole if tiny, and place in a large, heavy skillet. Add the water, mirin, last tablespoon of butter, and 1/8 teaspoon of salt. Bring to a boil over medium high heat and cover. Simmer, covered, for 10 minutes.
- Stir in the greens, a handful at a time, and cook, covered, for 1 minute. Uncover and continue boiling, stirring occasionally, until tender and liquid has reduced, about 5 minutes. Stir in the miso butter, gently tossing the turnips to coat well, and cook for an additional minute before serving.