i'm always looking for new vegetable side dish ideas and i never ever think of turnips so this one was especially exciting. i loved the earthiness of the turnip paired with the smooth mellow miso butter and just a hint of bitterness from the greens. the original recipe calls for japanese turnips with the greens still attached. well i struck out twice on that one as i could not find japanese turnips or any turnips at all with greens attached. to make do i just picked out the smallest purple topped turnips i could find and bought a separate bunch of turnip greens. i also subbed margarine for butter. this is a delicious, quick and easy side dish that i will definitely make again!
turnips with miso
(gourmet, september 2009)
3 tablespoons white miso
3 tablespoons margarine, softened, divided
3 pounds small (1 1/2-to 2-inch) turnips with greens (or 1 bunch turnip greens)
1 1/3 cups water
2 tablespoons mirin
stir together miso and 2 tablespoon margarine.
coarsely chop turnip leaves. halve turnips (leave whole if tiny) and put in a heavy skillet along with water, mirin, remaining tablespoon margarine, and 1/8 teaspoon salt. bring to a boil over medium-high heat, then boil, covered, 10 minutes.
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.