Miso-braised Salad Turnips
This is one of my favorite ways to prepare these tender turnips. If the greens are still attached by all means use them–the dish is wonderful with and without so make it throughout the season.
I had used the turnip greens for a different dish but the stems were still attached so I chopped those up finely, for this batch, and they added a wonderful crunch to the dish.
Served here with cold soba noodles tossed with ponzu sauce and fresh herbs for a lovely, light supper.
Serves 4
1 1/2 tablespoons white or yellow miso
1 tablespoons butter, softened, divided
1 large bunch salad turnips, also known as Hakurei turnips, scrubbed and trimmed. You likely don’t need to peel them but taste and see if the skin is at all fibrous or tough and peel if it is.
1 bunch worth of turnip greens and stems, see headnote, washed and chopped
Generous 1/2 cup water
1 tablespoon mirin (Japanese sweet rice wine)
1. Stir together miso and 1 tablespoon butter.
2. Halve or quarter the turnips and put in a large heavy skillet along with water, mirin, remaining 1/2 tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then simmer, covered, about 8-12 minutes until just tender–the time will vary based on size and age of turnips so check after 7 or 8 minutes to be sure not to overcook.
3.Add greens and stems, if using, by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue cooking, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 3 minutes. Stir in miso butter and cook 1 more minute. Serve hot.
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