tokyo turnips with miso mayo

SERVES 4 AS A STARTER OR SIDE I made these turnips for my friend Benny and he called the next morning to say he dreamed about them that night. Now he makes them all the time and I’m very tickled by all of that. Tokyo turnips are tender little babies with a beautiful sharp bite. I’ve included two options for how to serve them: I love the way they look raw—it makes for an elegant and surprising presentation—but roasting mellows the flavor and makes the whole thing just kind of melt in your mouth, especially when paired with this creamy dressing. The umami/sweetness/funk of the miso really adds a little something special to the mayonnaise.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Thinly slice the white parts of 5 scallions.

Step 2

If you are making the raw turnips, make an ice bath in a medium bowl.

Step 3

Thinly slice the turnips on a mandoline right into the ice bath. Let sit for about 20 minutes while you prep the rest.

Step 4

If you are roasting the turnips, halve or quarter them, depending on their size.

Step 5

MAKE THE CREAMY MISO DRESSING: In a little bowl, combine ¼ cup (60 ml) mayonnaise and 1 teaspoon miso. I like to use a rubber spatula to kind of smooth them into each other, but warming the miso for a few seconds in the microwave makes it a bit easier to combine. Check for seasoning and see if you need a bit of salt.

Step 6

ASSEMBLE AND SERVE (IF USING RAW TURNIPS): Make sure you drain and dry the turnips really, really well on clean towels or paper towels or in a salad spinner before you plate the dish. Spread a thin layer of the dressing on the bottom of a plate and arrange sliced turnips on top. Drizzle with sesame oil. Sprinkle with the scallion whites, and sesame seeds. Serve immediately as the turnips can start to get a little liquidy if they sit for a while.

Step 7

COOK (IF MAKING ROASTED TURNIPS): Preheat the oven to 425°F (220°C).

Step 8

Put the turnips on a rimmed baking sheet, toss with 1 to 2 tablespoons neutral oil, and season with salt. Roast until the turnips are tender and browned in spots, about 25 minutes. Serve warm or room temperature over the miso mayo dressing with scallions, sesame oil, and sesame seeds.