Balance. Something we seek in life, as well as on the plate. The holiday season is often about indulgence, and eating with the mindset of a modern Roman senator. Bring me more buffalo chicken mac and cheese! I shall devour this cookie tray until I have defeated my last sugary enemy!
I’d like to propose we rethink, and slightly retool how we eat during the season. For every Christmas ham, have a dish of leafy greens. For every chocolate peppermint thingy, have some cabbage soup.
Furthermore, healthy doesn’t necessarily have to imply not delicious. I believe this dish is a testament to that. We’re also maintaining a mindset of sustainability, but purchasing the turnips from a farmer, and using the whole plant. The root is high in vitamin c and fiber. The leaves are a great source of vitamins K, A, C, E, B6, folate, manganese, calcium and copper.
miso ginger scallion butter
- 3 ounces soft butter
- 2 tsp. grated fresh ginger root
- 2 tbsp. chopped scallion
- 1 ¼ ounces miso butter
Everyone in the bowl of a stand mixer. Beat with the whisk attachment until light and fluffy. Place the butter in the center of a rectangle of plastic wrap. Roll, and wrap tightly into a log. Chill. Also, in the other sense, chillllllll, we’re not using all of this butter in the recipe. You’ll have extra, so sweat any greens you have in this stuff. Or, put it on roasted salmon. Up to you.
bringing the dish together
- 1 large bunch hakurei turnips, roots and greens
- 1 shallot, minced
- 1 clove garlic, minced
- ½ tsp grated fresh ginger root
- olive oil
- rice wine vinegar
Preheat your oven to 400 degrees. Place a rimmed baking sheet in the oven while it heats up. Detach the root from the greens, and thoroughly wash everything. Dry the roots, but leave the leaves slightly wet. The water will help us wilt and steam the leaves later, saving us a step.
Quarter the turnips, and toss in olive oil, salt and pepper. Pull the hot pan from the oven, and place the turnips more or less cut side down. Roast for 10 minutes. Pull the pan, and toss, or, if you’re anal, flip each one to the other cut side quickly. Roast for an additional 7-10 minutes, depending on the size.
Meanwhile, sweat the shallot, garlic and ginger in a healthy knob of the miso butter. Throw in the turnip greens, and toss to combine. Quickly cover and steam for 3-4 minutes. When the turnips are done, toss into the greens, and give it a small splash of rice wine vinegar to balance out the richness. Taste for salt. Enjoy immediately.