Simmered turnips with sweet miso sauce

Simmered turnips with sweet miso sauce

By
From
JapanEasy
Serves
2-4
Photographer
Laura Edwards

I like turnips. For something so ordinary, they’re surprisingly weird, with a flavour like the bastard child of a radish and a cabbage. They can be bland when cooked, but this recipe corrects for that with careful simmering in dashi and a sweet, bold miso sauce.

Very not difficult

Ingredients

Quantity Ingredient
4 big turnips
or 8 small turnips
400-500ml dashi
big pinch salt
100ml Sweet miso sauce

Method

  1. If your turnips have their greens attached, cut them off, leaving 1–2 cm attached to the root. Wash the greens and peel the roots. Cut the turnips into halves if they’re small, or quarters if they’re big.
  2. Bring the dashi to a high simmer and add the salt. Blanch the turnip greens, if using, then remove with a slotted spoon and rinse them under cold running water to stop the cooking. Add the turnips to the dashi and simmer until they are just tender, with some bite left in their centres – check them after 5 minutes, and every 2–3 minutes after that. Drain well (save the dashi for future use if you like) and top with the sweet miso sauce to serve.
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