I love eating Hakurei turnips raw! I’ve had them in salads and as an appetizer, sliced up with a drizzle of soysauce all week. It was a bit chilly today so I was craving comfort food. I decided to make a leek and feta quiche so I looked up a recipe for cooked turnips and I came across this potage soup on a Japanese site. I modified a few things and it turned out creamy and delicious. The serving is only for 2 people but you can easily make more.
Ingredients (Serves 2)
1 cup stock
1 Tbs butter
Turnip greens from 1 turnip
A pinch of salt
3-4 Tbs miso (Preferably white but I only had red and it was fine.)
1. Cut the turnips in half.
2. Chop the turnip greens in 1/2 inch size. Set aside.
3. Lay the turnips cut side down in a small pot and add water. There should be enough to cover most of it. It’s ok if the tops poke out a little. Turn on the heat and bring to a boil.
4. When it comes to a boil, turn down the heat and simmer 15-20 minutes until a fork easily goes through it.
5. Use an immersion blender or food processor to puree the turnips.
6. Add the butter, salt, miso and milk. Be careful not to boil it or the miso will lose its vibrancy.
7. Add the greens at the end just enough to wilt them. Serve hot.