Miso-Butter Turnips and Greens from The Vegetable Butcher
Miso is a Japanese fermented bean paste with a tangy-salty umami flavor. If you don’t have miso on hand, skip that step and simply season the finished dish with a little soy sauce. I also rarely have mirin, which is a Japanese sweetened rice wine, so in a pinch I use a mixture of vinegar, honey and water to mimic the slight acidity and slight sweetness of the rice wine.
- 2 tablespoons unsalted butter
- 1½ pounds Japanese turnips and greens, greens separated, stemmed, and cut into 1-inch pieces, roots cut into ¾in wedges
- ¼ teaspoon fine salt salt
- 2 tablespoons mirin (Japanese rice wine)
- 2 tablespoons miso paste
- Melt the butter in a deep sauté pan over medium-high heat. Add the turnips and the ¼ teaspoon of salt and 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 ¼ cup of 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.