Total Time: 22 minutes Serves: 4
Recipe by: Aysegul Sanford
Ingredients:
- 2 pounds of Japanese turnips, rinsed and cut in half – green parts reserved
- 3 tablespoons white miso paste, divided
- 3 tablespoons olive oil, divided
- coarse sea salt
- freshly ground black pepper
Directions:
- Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper. Set aside.
- Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
- Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary.
- Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.
- Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens. Serve immediately.
NOTE: Ensure that the rinsed Japanese turnips are dried as much as possible before coating them with the olive oil mixture. If you skip this step, the mixture might not fully coat the turnips, and as a result, you might end up with burned turnips.