Miso Turnips

Turnips are kind of mysterious, not usually on the general rotation of vegetables for most folks. The variety we grow at Shiloh are a Hakurei, or Tokyo turnip - known for its crisp, delicate flavor. It doesn't need to be cooked like other turnip varieties, and is lovely raw, grated or sliced for salad or dipping. 

If you want to forego eating them raw and try something a little bit different, here's a tasty and easy idea from the cookbook "It's All Easy," a collection of recipes designed for the busy weekday cook. 

First, preheat your oven to 425 fahrenheit. Wash about 1 pound of turnips well, then trim and peel them, removing the greens.

Leave the small ones whole and cut the bigger ones in half. They should be in 1" pieces. You can leave a little of the top, they look cool when you cook them. 

Toss the turnips in some olive oil, salt, and pepper and put them in the oven to roast for 15-20 minutes, until they are tender.

Meanwhile mix 1 tbsp miso paste (you can buy in the Asian section at Kroger), 1 tbsp maple syrup, and 1 tbsp butter in a small skillet and whisk gently over medium heat until totally combined. Remove from heat and set aside. 

When the turnips come out of the oven, toss them in the miso mixture and return to the oven to broil for 3-5 minutes. Watch them carefully, the miso mixture can burn quickly. The turnips are done when they have a nice glaze and look browned and deliciously blistered. 

Enjoy this side dish fresh and hot, it doesn't reheat well.