I know I talked about our fantastic turnips in my NOLA post. I was eager to make some of my own when we got home. I couldn't find a recipe similar to the ones we had at Peche but I tracked down this one with miso and wanted to try! We had them a couple weeks ago and they were great!
Ingredients
6 medium turnips (about 2 pounds) plus 5 cups chopped turnip greens or spinach, divided
2 tablespoons butter, divided
¼ teaspoon salt
1 cup reduced-sodium chicken broth, plus more if needed
1 teaspoon sugar
4 teaspoons white miso (see Tip)
Step 1
Peel turnips and cut into 1-inch wedges. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the turnips and salt and cook, stirring occasionally, until browned in spots and beginning to soften, 7 to 9 minutes.
Step 2
Add 1 cup broth and sugar; reduce heat to maintain a simmer. Cook, stirring frequently, until the turnips are tender and the liquid is almost completely evaporated, 15 to 20 minutes. (Add up to 1/2 cup more broth if the pan is dry before the turnips are tender.)
Step 3
Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
Step 4
When the turnips are tender, stir in the turnip greens (or spinach), cover and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the pan from the heat. Add the miso-butter and gently stir until the turnips are well coated.
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