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The Boston Globe

Food & dining

Recipe for turnips with miso butter

Serves 4

2 teaspoons sesame seeds
1 tablespoon unsalted
1 pound medium purple-topped turnips, peeled, halved lengthwise, and sliced into half moons
1 large leek (white and light green parts only), thinly sliced
tablespoons white miso paste
¼ cup hot water
¼ cup mirin (Japanese sweet cooking wine)
Salt, to taste
2 tablespoons chopped fresh cilantro

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