Japanese Turnips With Maple-Miso Butter

• 4 tablespoons unsalted butter, softened to room temperature
• 2 tablespoons mild white miso, such as shiro or chickpea*
• 3 pounds small (1 to 2 in. diameter) Japanese turnips (aka Tokyo or Hakurei turnips) with their greens
• Salt and freshly ground pepper
• 2 tablespoons maple syrup

1. Mix butter and miso.
2. Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
3. Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they're on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
4. Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
5. Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.
6. *Find shiro miso in the refrigerated section of the grocery store, usually near the produce. Find chickpea miso, which has a sweet, nutty flavor, online and at Whole Foods Market.

unsalted butter, white miso, diameter, salt, maple syrup

Taken from www.myrecipes.com/recipe/japanese-turnips-maple-miso-butter (may not work)