Miso Glazed Turnips + Greens
For the miso butter
3 tbsp unsalted butter, melted (I used Earth Balance, vegan)
1 tbsp dark brown miso
¼ cup honey
For the dish
1 bunch white ‘sweet salad’ turnips, greens removed (save for another use) and turnips cut in half
1 bunch hon tsai greens (or other thicker bunched green), washed and left whole or roughly chopped
2 tsp olive oil
Garnish: Chopped cilantro, crushed peanuts, chopped scallions, sesame seeds
Preheat oven to 500 degrees F.
Wash turnips and remove greens. Slice turnips in half and place face down in a cast iron skillet. Try to find a pan that fits the turnips as closely as possible when in a single layer.
On a low heat melt the butter then remove from heat once melted and whisk in the miso and honey.
Pour miso sauce over the turnips and then add enough water so it is about halfway up the turnips. The amount of water will depend on your pan and the size of the turnips.
Cover with aluminum foil and place in the middle rack in the oven for 30 minutes.
Remove foil and flip the turnips over so the cut area is facing up. Cook for another 20 minutes, basting the turnips with the miso sauce every 10 minutes to make sure the face doesn’t dry out.
After 20 minutes flip the turnips back over (cut side down) and cook until almost all the liquid has evaporated. Remove from heat.
About 5 minutes before the turnips are finished, drizzle some olive oil in a pan on a medium high heat. Add your hon tsai greens (full or chopped), toss in oil, and sprinkle with sea salt then cook for a few minutes until wilted.
Place hon tsai greens on a plate as well as miso turnips. Whisk together what is left of the sauce in the miso pan and drizzle over the whole dish.