Ready in less than 30 minutes, this is a great vegetable side dish you can serve as a a simple salad or just by themselves for a delicious snack.
Preparation
1. Stir together miso and 2 tablespoon butter.
2. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
3. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
2. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
3. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Ingredients
* 3 tablespoons white miso
* 3 tablespoons unsalted butter, softened, divided
* 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
* 1 1/3 cups water
* 2 tablespoons mirin (Japanese sweet rice wine)
* 3 tablespoons unsalted butter, softened, divided
* 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
* 1 1/3 cups water
* 2 tablespoons mirin (Japanese sweet rice wine)
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