Food and Travel Magazine | Turnips with miso butter and turnip and…
Turnips with miso butter and turnip and beetroot greens
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Colander
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 750g white purple-tipped turnips
- 30g butter
- 1tbsp sunflower oil
- 1 bunch spring onions, finely sliced diagonally
- 2tbsp mirin
- 3tbsp white miso
- 1tsp toasted sesame oil
- handful each turnip and beetroot greens, or use kale
- To serve: roasted sesame seeds
- shichimi togarashi (Japanese 7-spice blend)
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