1 Lb. Turnips
2 Tbsp. butter or ghee at room temp
2 Tbsp. mirin
3 Tbsp. White Miso
1 tsp. Black sesame seeds toasted in a dry skillet
3 green onion, white part and some of the green
Trim the turnips of greens and cut into quarters or sixths.
Melt 1 TBSP of butter in a skillet over medium heat and add the miring and the turnips and cook allowing them to color for several minutes.
While turnips are cooking, stir together the miso and the remaining butter. When the turnips are tender, add this mixture and allow it to bubble and coat the turnips.
Finish with sesame seeds and green onions and serve. No need to salt.
Recipe adapted from Vegetable Literacy by Deborah Madison