Active Time

　　15 min

　　Total Time

　　30 min

　　The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.

　　

Ingredients

Makes 4 servings

　　3 tablespoons white miso

　　3 tablespoons unsalted butter, softened, divided

　　3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens

　　1 1/3 cups water

　　2 tablespoons mirin (Japanese sweet rice wine)

　　

Step 1

Stir together miso and 2 tablespoon butter.

　　

Step 2

Discard turnip stems and coarsely chop leaves. 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.

　　

Step 3

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.