Turnips with Miso Butter
These are by far my favorite spring vegetable. They are the first thing I look for once the farmer's markets start back up. This year we bought two bunches, complained at how expensive they were, and bought two more bunches the next week.
We brought Reggie with us to the farmer's market and he had a very nice time eating all the stray veggies on the ground and only made me second guess why I brought him with me once. And that was when he kept standing on his hind feet like a meerkat at the nut booth. As if the nut booth wasn't awkward enough.
My favorite way to prepare these little beauties is to braise them until tender with the greens and finished with a large pat of miso butter. They are the best part of a meal.
2 Bunches of turnips with their greens, scrubbed and separated from their greens.
2 T Unsalted Butter room temperature
2 T Miso
1 tsp Salt
In a shallow pan with a lid, bring 1 1/2 inches of water and the salt to a boil. Add turnips, reduce heat and simmer while covered. Begin checking on them at 8 minutes and make sure they have enough water. When they can be easily pierced with a fork or sharp knife. Turn off the heat and drain off the water leaving the turnips still a little wet. Roughly chop the greens and add them to the hot pan with the turnips and cover. Let greens cook for 2 minutes in the residual heat of the pan or until the the leaves are nicely wilted and the stems tender. (I use cast iron pans so if you find your greens are not wilting nicely, turn the heat back on to low). Meanwhile mix the butter and the miso. Add the butter to the cooked turnips and greens and toss until everything is well coated. Enjoy!