This salad is a great way to highlight turnips and snow peas. I’m always over the moon when we’re having an abundant year for peas, but I must admit that harvesting peas (of any kind!) is one of my least favorite farm chores. The rows are endless, it’s usually hot as hell, the buckets fill up quickly, and before you know it, you need to turn around and bushwhack your way back to the beginning of the row (where the truck waits), and then unload and head back to where you left off. With that being said, I love the flavor of peas, and snow peas are one of my favorite types. They pair well with sweet salad turnips and this tangy miso sauce. After just one bite, all is forgiven, and I’m quickly reminded that the flavors of the season always make the hard work worth it.
• 2 tablespoons white miso
• 2 tablespoons butter, divided
• 1 bunch salad turnips (with greens)
• 1 cup water, plus more if necessary
• 1-1/2 tablespoons honey
• 1 pint snow peas (about 1/2 pound)
• 1-1/2 cups cooked brown rice for serving
• Pinch of sea salt for serving
1. Stir together the miso and 1-1/2 tablespoons of butter (reserve the rest).
2. Separate the greens from the turnips and roughly chop them. Slice larger turnips into quarters and smaller turnips in half.
3. Add the turnips to a large skillet with the water, honey, and remaining 1/2 tablespoon of butter.
4. Bring to a boil. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they’ve become tender (about 8 to 10 minutes).
5. Reduce the heat to low, stir in the turnip greens and snow peas, and continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes.
6. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.
7. Serve with cooked brown rice and a pinch of sea salt.
For more, see: Spring Companions: Turnips and Peas.