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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Maggie Ruggiero

Ingredients

  • 3 tbsps white miso
  • 3 tbsps unsalted butter, softened, divided
  • 3 lbs small (1 1/2-to 2-inch) Japanese turnips with greens
  • 1 1/2 cups water
  • 2 tspbs mirin (Japanese sweet rice wine)

Instructions

  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.

Recipe Notes

The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.