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| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 tablespoons white miso
- 3 tablespoons unsalted butter softened, divided
- 3 pounds small (1 1/2 - 2 inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
Ingredients
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Rate this recipe!
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Instructions
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves, set aside in separate bowl. 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. Bring to a boil over medium-high heat, then simmer, covered for 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 simmering, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.