Turnips With White Miso Butter
Recipe adapted from Vegetable Literacy by Deborah Madison.
- 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
- 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!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!