Japanese Turnips With Maple-Miso Butter

1. 1

   Mix butter and miso.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   *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.

* Per serving · 4 servings · Values may vary.

No additional tips available.