Spring turnips are in their peak right now. After a few growing trials, we grow a Japanese variety called Hakurei. They are tender and sweet, even as they get big. The greens are lovely as well.

So, how are we using them in our kitchen? A few ideas are listed below as well as a new recipe for Miso Roasted Turnips and Sauteed Turnip Greens.

• Thinly slice and add to salads.
• Slice along with potatoes, onions, and bacon for tasty grill packets.
• Saute the greens with spinach and top with Parmesan cheese for an easy side dish.
• Simply roast in the oven along with Spring carrots.

Miso Roasted Turnips and Sauteed Turnip Greens
Serves 2

Ingredients:

• 3 large turnips, thick sliced – greens rough-chopped
• 1 1/2 Tablespoon butter, divided
• 1 1/2 Tablespoon white miso, divided
• Olive oil & pepper
• 1 garlic clove, thinly sliced

Directions:

1. Preheat oven to 400 degrees.
2. Toss turnip slices with olive oil, sprinkle with pepper. Roast for 15 minutes.
3. Gently melt 1 Tablespoon butter with 1 Tablespoon white miso.
4. Remove turnips from oven and toss with butter and white miso mixture. Roast another 5-10 minutes until tender.
5. Meanwhile, heat small saute pan over medium-high heat. Add 1/2 Tablespoon butter.
6. Add garlic and toss 30 seconds.
7. Add turnip greens and 1/2 Tablespoon white miso. Toss until greens wilt.
8. Plate greens and then top with turnip slices. Serve.