Turnips and Daikon radishes. What to do? I realized that we also had a bok choy left, so I decided to try an Asian-inspired sauté. I peeled and cubed the turnips and radishes and then braised them in rice wine and butter. Once they were tender, I added coarsely chopped bok choy and shiitake mushrooms and let that reduce. To complete the dish, I smothered the vegetables in a miso/butter sauce. The concept worked, but I realized that I don’t quite understand the power of miso. I used 5-6 tablespoons of miso when in hind-sight, I really only needed perhaps 3. Not a complete FAIL, but perhaps only a one thumb up rating.
The miso braised vegetables were an accompaniment to a beautiful rack of lamb. I recently started a balcony garden and used the herbs from the garden to flavor the lamb. I made a marinade-crust of rosemary, basil, oregano, Italian parsley, mint, Dijon mustard and horseradish and then smothered the lamb and let it sit. To finish off the meal, I made potato latkes.
I may miso again….