|2||teaspoons sesame seeds|
|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|
|2½||tablespoons white miso paste|
|¼||cup hot water|
|¼||cup mirin (Japanese sweet cooking wine)|
|Salt, to taste|
|2||tablespoons chopped fresh cilantro|
1. In a large skillet, toast the sesame seeds, shaking the pan constantly, for 4 minutes or until aromatic. Remove them from the pan.
2. In the skillet, melt the butter over medium heat and swirl to coat the pan. Add the turnips and leek. Cook, stirring occasionally, for 10 minutes or until the leek is softened and the turnips are crisp-tender.
3. In a bowl, dissolve the miso in the hot water. Add it to the turnip mixture with the mirin. Bring to a boil, lower the heat, and cover the pan. Simmer for 5 to 7 minutes or until the turnips are tender when pierced with a skewer.
4. Remove the pan from the heat, add salt and cilantro, and toss well. Sprinkle with the sesame seeds. Adapted from “Roots”