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 […]