Of all the garden veggies I look forward to each summer, this one it near the tip top of my list. I like to eat them raw, or shred them on top of a nice summer salad, but my favourite way to eat these little babies is covered in a miso-maple glaze. Miso has an earthy flavour and when combined with sweet maple syrup and decadent butter you get a velvety smooth sauce that you'll want to lick from the pan.
White turnips with miso-maple glaze
1 bunch Hakurei turnips, with greens attached (~ 1 lb)
2 tsp red or white miso paste
4 tsp softened butter (or a butter substitute for a vegan version)
4 tsp maple syrup
Cut the leafy tops off the turnips and trim any attached tails at the root ends. Scrub under cold running water but do not peel. Cut the turnips into halves, thirds or quarters to yield equal sized pieces approximate 1 inch (2.5 cm) wide.
Put the turnips in a saucepan just large enough to hold them in a single layer and add just enough cold water to cover them by a half inch (1.25 cm). Add a half teaspoon of kosher salt, cover the pot and bring it to a boil over medium-high heat.
When turnips are boiling, reduce heat so it’s at a steady simmer and set a timer for 5 minutes.
While turnips cook, wash the leafy tops in plenty of water.
Make the glaze by mixing together miso, butter and maple syrup in a small bowl.
After 5 minutes of cooking time, check the turnips with the tip of a sharp knife; they should be tender but not mushy. Cook for 1 – 2 minutes longer if needed.
Add the turnip leaves and cook for 1 minute more then immediately remove the pot from the heat and drain all the water out.
Add the miso mixture and swirl the pot gently to coat the turnips and leaves well.
With two forks, remove the turnip leaves from the pot and arrange them on the bottom of a serving platter.
Return the pot to medium-low heat and allow sauce to reduce and thicken slightly for 2-4 minutes, stirring gently.
Place the glazed turnips on top of the leaves on the platter, being sure to scrape all the sauce out of the pot. Grind a little black pepper over top.
Serve warm or at room temperature. Serves 2 – 3 as a side dish.