Market Fresh Cooking: Turnips with White Miso Butter
Ingredients
1 lb. salad turnips
2 tbsp. butter
2 tbsp. rice vinegar, white wine vinegar or mirin
3 tbsp. white miso
1 teaspoon black sesame seeds
2 green onions, sliced
Salt to taste
Method:
- Trim the turnips and cut them into bite-sized pieces.
- Melt a tablespoon of the butter in a skillet over medium heat, add the rice vinegar, white wine vinegar or mirin, then the turnips, and stir.
- Cook for a few minutes, allowing them to color.
- Add a tablespoon or two of water, cover the pan, and cook until the turnips are tender.
- While the turnips are cooking, stir together the miso and the rest of the butter.
- When the turnips are tender, take the top off the pan and add the miso butter. Allow it to bubble up, coat the turnips and heat through.
- Serve topped with sesame seeds and green onions. It probably won’t need salt, but taste to be sure!
Adapted from “Vegetable Literacy” by Deborah Madison
