Thomas J. Story
Total Time
1 Hour
Yield
Serves 10 to 12

Mona Johnson, co-owner of Tournant catering in Portland, Oregon, created this dish for a Thanksgiving dinner. She cooked mild white Japanese turnips (Tokyo or Hakurei varieties) in white miso and butter for savory richness, and added a touch of maple syrup for sweetness. If you can't find Japanese turnips, use a combination of small radishes and mustard greens--regular turnips are too strong for this delicate dish.

How to Make It

Step 1

Mix butter and miso.

Step 2

Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.

Step 3

Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they're on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.

Step 4

Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.

Step 5

Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.

Chef's Notes

*Find shiro miso in the refrigerated section of the grocery store, usually near the produce. Find chickpea miso, which has a sweet, nutty flavor, online and at Whole Foods Market.

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