bonappetit3.8
Brothy Pasta With Miso-Butter Turnips
All we are saying is give turnips a chance.
👥 6 Servings👤 Carla Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
Grind tomato flakes, red pepper flakes, and ¼ tsp. salt in spice mill or with mortar and pestle to a fine powder. Transfer spiced tomato dust to an airtight container; set aside.
2
Combine turnips, butter, sugar, and miso in a medium high-sided skillet. Pour in water to cover turnips halfway (about 1½ cups). Bring to a boil, stirring to dissolve miso. Reduce heat to medium-low; simmer, uncovered, until turnips are tender and liquid is reduced by half, 7–⏱️ 9 minutes. Remove from heat; set aside.
3
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
4
Meanwhile, bring potlikker to a boil in another large pot. Add turnip greens; cook until tender, about ⏱️ 2 minutes. Stir in pasta; reduce heat and cook, thinning with reserved pasta cooking liquid as needed to keep the sauce slightly brothy, until pasta is al dente, about ⏱️ 2 minutes. Season with salt and pepper.
5
To serve, ladle pasta and greens into shallow bowls; top with reserved turnips and their sauce. Sprinkle reserved spiced tomato dust over; top with microgreens (if using) and Pecorino Romano.
Microgreens (optional) and shaved Pecorino Romano (for serving)
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