Hakurei Turnips with Mustard Miso Sauce
  • - 1 bunch hakurei turnips with leaves, leaves cut at root and triple washed and dried
  • - ¼ cup white miso
  • - ½ cup homemade or purchased vegetable or chicken broth (low or no salt)
  • - ½ teaspoon ground hot mustard (or regular ground mustard)
  • - ½ teaspoon rice wine vinegar
  • - 2 teaspoons grass fed butter
  • - 1 teaspoon extra virgin olive or coconut oil
  1. Wash hakurei roots well and chop into bite sized pieces. Roughly chop greens but keep them separate from the roots pieces. Heat butter and oil in a large non-toxic non-stick skillet over medium-high heat. Add turnip pieces and cook, stirring occasionally, for about 5-10 minutes or until crisp tender.
  2. Meanwhile, in a medium bowl, whisk miso, broth, and rice vinegar until smooth.
  3. Add miso mixture to pan. Cook, Stirring occasionally, for 5 minutes. Add greens and cook, stirring frequently, until greens are wilted and sauce has thickened. Serve immediately.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-week-3-hakurei-turnips/