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!
- Hakurei turnips: Besides the recipe we posted above, Roasted Hakurei Turnips with Israeli Couscous Salad. And don’t forget the greens: Sauteed Turnip Greens with Green Garlic.
- Pea Shoots: Chinese Stir Fried Pea Shoots
- Radishes: Spring Radish Salad
- Bok Choy: Oven-Steamed Bok Choy with Soy Sauce
- Sweet cicely: Carrot Soup with Sweet cicely
- Swiss Chard: Parmesan Baked Swiss Chard Stems
- Chives: Korean Chive Salad
- Baby Kale: Spicy Grilled Kale with Parmesan (can you tell we love Parmesan?!)
- Sweet n’ Spicy Mix: Asian Green Salad with Sweet Shallot Vinaigrette
- Spinach: Warm Spinach Salad with Maple Vinaigrette
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