Miso Roasted Japanese Turnips

It's another CSA week and the second time we've received Japanese turnips (see Avocado Toast with Japanese Turnips and Balsamic Glaze) in our basket. Last time we did a raw preparation, but this time we decided to roast them while keeping with a simple idea to help their flavors shine through. Dave has never been a fan of turnips, but doesn't mind the Japanese (or hakurei) turnips since they are sweeter than the traditional turnips that you can buy in the US. This recipe was a great accompaniment to the main dish that I'll be posting tomorrow. The miso glaze created a salty crust that paired perfectly with the natural sweetness of the turnips.

We received:
-Japanese turnips
-Mixed greens
-Yellow beans
-Garlic
-Rosemary
-Zucchini
-Cucumber
-Mustard Greens
-Onions

Recipe from Fool Proof Living.

Ingredients:

-1 pound of Japanese turnips, rinsed and cut in half
-Japanese turnip greens, roughly chopped

-2 tablespoons white miso paste, divided

-2 tablespoons olive oil, divided

-coarse sea salt

-freshly ground black pepper

Pre-heat your oven to 425 degrees.

Whisk together one tablespoon of miso paste and one tablespoon of olive oil. Toss the turnips in the miso-olive oil and lay them out on a foil lined baking sheet in a single layer. Roast in the oven for 12-15 minutes making sure to turn over the turnips halfway through baking. Once the turnips come out of the oven season them with salt and pepper. The miso paste will already been pretty salty, so go easy on the salt.

While the turnips are roasting heat the remaining tablespoon of olive oil in a medium skillet. Saute the greens until wilted and then stir in the remaining tablespoon of miso. Add salt and pepper to taste.

Serve the turnips over the wilted greens.