japanese turnips in miso butter

I don't know when I'll ever encounter more hakuri turnips, but if I ever do, this is what I'll make. Probably one of the best dishes we've enjoyed from our CSA veggies this summer/fall.

japanese turnips in miso butter

3 tbsp miso paste
3 tbsp unsalted butter, softened, divided
3 lbs Japanese turnips with greens
1 cup water
2 tbsp mirin (a Japanese sweet rice wine, I substituted some Chinese rice wine and 1 tbsp sugar)

Stir together miso and 2 tbsp butter.

Remove and coarsely chop greens from turnips. Wash and halve (or quarter) turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.