Japanese Turnips With Miso
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
46
Sourness
32
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
White Miso1.333333 cups
WaterDirections:
1
Stir together miso and 2 tablespoon butter
2
Discard turnip stems and coarsely chop leaves
3
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
4
Bring to a boil over medium-high heat, then boil, covered, 10 minutes
5
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces
6
Cover and cook 1 minute
7
Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes
8
Stir in miso butter and cook 1 minute
9
Stir together miso and 2 tablespoon butter
10
Discard turnip stems and coarsely chop leaves
11
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
12
Bring to a boil over medium-high heat, then boil, covered, 10 minutes
13
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces
14
Cover and cook 1 minute
15
Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes
16
Stir in miso butter and cook 1 minute