Miso-Butter Turnips & Greens
Miso-Butter Turnips & Greens
From "The Vegetable Butcher" cookbook by Cara Mangini -- HIGHLY RECOMMENDED COOKBOOK!
"Miso, butter, and turnips and their greens are something special together -- sweet, spicy, and buttery magic. Serve them alone or with a bowl of steamed rice. With out without accompaniment, these glazed turnips make a dish you will crave on autumn nights." - Cara Mangini
Ingredients
- 2 tablespoons unsalted butter
- 1 1/2 pounds Hakurei or Tokyo turnips and greens (separated, stemmed, and cut into 1-inch pieces; roots cut into 3/4-inch wedges
- 1/4 teaspoon fine sea salt, plus extra if needed
- 2 tablespoons mirin (Japanese rice wine)
- 2 tablespoons white miso, see notes
- Steamed white rice, for serving (optional)
Instructions
- Melt the butter in a deep saute pan over medium-high heat. Add the turnips and the 1/4 teaspoon of salt, stir to coat, then cook, stirring occasionally, until they begin to turn golden, about 3 minutes. Add the mirin (it will foam) and cook for 1 minute more.
- Reduce the heat to medium and add the greens. As they begin to wilt, stir to incorporate them. Cook, stirring, until wilted and tender, 1 minute.
- Push the turnips and greens to the side of the pan to make room in the center. Add the miso and 1/4 cup f water to the center of the pan, stir to break up the miso, then stir the miso mixture into the turnip mixture to coat evenly. Cook, stirring occasionally, until the turnip roots are tender, golden, and glazed, 3 minutes. Season with more salt to taste. Serve over rice if desired.
Notes
Miso is a Japanese fermented bean paste with a tangy-salty "umami" flavor. It comes in a variety of styles, the most basic being white, yellow, and red; the white is the mildest and least salty of the bunch. It can be found in the Asian foods aisle of most supermarkets. - Cara Mangini
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