Roasted Turnips in Butter with Miso and Scrambled Eggs

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 319, total fat 22 G., saturated fats 7 G., proteins 9 G., carbohydrates 24 G., fiber 4 G., cholesterol 175 mg, sodium 595 mg, sugar 5 G.

Young small turnips are baked whole with potatoes and red onion wedges, then tossed with a mixture of butter and miso paste, which imparts a unique nutty flavor. Place the vegetables in a preheated cast-iron skillet to crisp up the skin. Serve with a fried egg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 bunches (about 450 g) of small turnips (about 5 cm), greens trimmed and set aside
8 small red potatoes (about 450 g), halved
1 large red onion, cut into 6 wedges, tied at the root
1/4 cup vegetable oil
55 g unsalted butter at room temperature
2 tablespoons yellow miso paste
2 cloves garlic, finely grated
2.5 cm ginger root, peeled and finely grated
4 green onions, thinly sliced (white parts separated from green parts)
4-6 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turnip, red potatoes, miso (soybean paste), eggs, ginger root, green onions

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F) with a rack in the middle. Heat a large cast-iron skillet over medium heat.
Gently toss the small turnips, potatoes, and onion slices with 2 tablespoons of vegetable oil and season lightly with salt and pepper. Carefully place the vegetables in the hot skillet and bake in the oven until the vegetables are golden brown and the potatoes are tender, 20-25 minutes.

While the vegetables are roasting, prepare the miso butter. Combine the butter, miso, garlic, ginger, and half of the green onion.
Coarsely chop the turnip greens (1 cm pieces). Remove the vegetables from the oven and turn off the heat. Carefully add the turnip greens and white parts of the green onions and stir until wilted, 1-2 minutes. Add the miso oil to the pan and gently toss to coat the vegetables. Return them to the warm oven to keep them warm while you fry the eggs.
In a large nonstick skillet, heat the remaining vegetable oil over medium heat. Crack 4-6 eggs into the skillet; if they stick together, that's okay. Season lightly with salt and pepper. Cook until the whites begin to set, 2-3 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1-2 minutes.
Before serving, place the fried eggs over the roasted vegetables and sprinkle with the remaining chopped green onions.

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