We saw this recipe in a magazine and had to share because it sounds delicious! Some of the ingredients may be difficult to find in local grocery stores, so a trip/online order/curbside to an asian supermarket or international store will be needed! Shichimi togarashi spice blend can also be substituted with some dried chili flakes!
Total Time: 45 mins
Yields: 4 servings
2 pounds small turnips, peeled and halved
3 tablespoons butter, divided
2 tablespoons mirin
3 tablespoons white miso
1 tablespoon white sugar
1 tablespoon black and white sesame seeds, toasted
2 tablespoons coriander leaves
1/4 teaspoon shichimi togarashi spice blend
Zest of 1 medium orange
What to Do!
Step 1: In a large cast-iron skillet, add 1 cup water, turnips, 1/4 tsp salt, 1 tbsp butter, and mirin. Over medium-high heat, bring to a simmer until liquid reduces to a glaze consistency. About 15-25 mins.
Step 2: Meanwhile, in a small bowl, combine miso, remaining 2 tbsp butter, and sugar. Turn heat to low; add miso butter mixture to skillet, being careful not to burn, and cook until miso sticks to turnips. About 3-4 minutes.
Step 3: Place skillet in oven and broil until turnips caramelize. 2-3 minutes. Sprinkle with with salt and pepper, and allow to cool slightly. Then season with sesame seeds, coriander leaves, orange zest, and shichimi togarashi.