Our household is doing a Spring and Summer CSA share again this year (thank you, Way of Life Farm!) and we get so many lovely offerings. In the bag last week were Japanese (or Hakurei) turnips - smallish variety, white in color. What should I do with these?! Roasting them with miso came out great. See below for a quick and painless side dish that serves 4 easily.
2 lbs. Harukei turnips
3 TB white miso paste, divided
3 TB olive oil
Water for mixing
Coarse sea salt
Freshly ground black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Cut the turnips in uniform pieces. If the turnips are small, just cut them in half. If larger, quarter them. Cut the green parts off, but reserve them. Place turnips in a large mixing bowl.
In a small bowl, whisk together 2 TB of miso and 2 TB of olive oil and a little water to make a smooth consistency. Pour this mixture over the turnips and toss to coat well.
Place the turnips in the oven to bake for 12-15 minutes, rotating them half way through the baking time. Let cool out of the oven when done. Sprinkle with a big pinch of black pepper and add sea salt if necessary.
Meanwhile, rinse the green parts and roughly chop them. Heat a TB of olive oil in a large pan. Saute the chopped greens until they are lightly wilted, about 3-4 minutes. Stir in the rest of the miso paste and make sure the leaves become coated. Add sea salt and pepper to taste.
Transfer the warm greens to a large salad bowl and spread the roasted turnips on top. Serve immediately.
Recipe adapted from Foolproofliving.com
Insights and Inspirations on nutrition, food, wellness, recipes, and more! All posts by Jaime Frinak.