05 – May Recipes

Hakurei turnips

Turnips with White Miso Butter

Recipe adapted from Vegetable Literacy by Deborah Madison

Serves 2-4

1 pound Hakurei Japanese salad turnips

2 tablespoons butter, at room temperature

2 tablespoons white wine vinegar

2 tablespoons white miso

3 green onions, slivered

Sea salt

Trim tops and bottom root off turnips (keep the greens and wilt them at the end…they make a perfect and delicious bed for this dish).

Section turnips into quarters or halves (depending on size).

Melt a tablespoon of the butter in a skillet over medium heat, add the mirin, then the turnips, and cook for several minutes.

While the turnips are cooking, stir together the miso and remaining butter. When the turnips are tender, add this mixture and allow it to bubble up, coat the turnips, and just heat through. Transfer to a serving dish or plates, top with the slivered green onions, and serve.

Add salt if you feel like it but taste it first. Remember miso is salty.

The Recipe Roundup

Here’s a list of some of the vegetables we’ve been bringing to market in May with links to recipes that we think look good!

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