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Asian Turnips with Miso
From Gourmet Magazine, 2009; serves 4; ready in 30 minutes, with 15 minutes being active
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips
2 cups
greens - turnip greens, chard, dandelion, mizuna
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine) - can substitute with dry vermouth
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves of the greens you are using. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.