- 2–3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2- to 2-inch) Japanese turnips with their greens
- 1 1/3 cups water
- 1/8 teaspoon salt
- 2 tablespoons mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoons butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (or leave whole if tiny) and put in a heavy 12-inch skillet along with water, mirin, remaining tablespoon of butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat; then reduce heat and simmer, covered, for 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more greens as volume in skillet reduces. Cover and cook 1 minute. Uncover, raise heat, and boil, stirring frequently, until turnips are tender and liquid is reduced to a glaze, about 5 minutes.
Stir in miso butter and cook 1 minute.
Makes 4 servings.
Source: Maggie Ruggiero, Gourmet, September 2009.