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Turnips with miso butter and turnip and beetroot greens
Serves 4 as a side Starters and mains
Ingredients
- 750g white purple-tipped turnips
- 30g butter
- 1tbsp sunflower oil
- 1 bunch spring onions, finely sliced diagonally
- 2tbsp mirin
- 3tbsp white miso
- 1tsp toasted sesame oil handful each turnip and beetroot greens, or use kale
- To serve: roasted sesame seeds shichimi togarashi (Japanese 7-spice blend)
Method
Peel the turnips, except for the
purple skin around the tops, and
cut into 0.5cm wedges. Melt the butter with the oil in a large
frying pan and fry the turnips for
around 5 minutes until golden in
parts. Add the spring onions and
stir to wilt. Mix the mirin, miso
and sesame oil together in a
bowl and stir into the turnips.
Wilt the turnip and beetroot greens or kale in a pan of boiling water for a few seconds, then drain and add to the turnips.
Serve scattered with sesame seeds and shichimi togarashi.
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