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Brothy Pasta With Miso-Butter Turnips

Brothy pasta with miso butter turnips
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

“Turnips and their greens do not get enough love, in my opinion,” says chef Carla Hall. When simmered in butter and miso, delicate hakurei turnips turn tender and sweet, providing a perfect contrast to their peppery greens. Building on Hall’s Smoked Paprika and Sun-Dried Tomato Potlikker, this brothy pasta is hearty and warming without being too heavy. Making the Smoked Paprika and Sun-Dried Tomato Potlikker is a crucial first step here, so be sure to read through that recipe first.

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What you’ll need

Ingredients

6 Servings

2

Tbsp. freeze-dried tomato flakes or tomato powder

½

tsp. crushed red pepper flakes

¼

tsp. kosher salt, plus more

2

bunches hakurei turnips (about 1½ lb. total), trimmed, greens reserved, cut into wedges

4

Tbsp. unsalted butter

1

Tbsp. sugar

1

Tbsp. white miso

1

lb. orecchiette

1

Freshly ground black pepper

Microgreens (optional) and shaved Pecorino Romano (for serving)
Special equipment

A spice mill or mortar and pestle

Preparation

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

How would you rate Brothy Pasta With Miso-Butter Turnips?

  • Absolutely amazing to make & eat ~ I saved the strained contents to make a homemade chilli. thank you B.A. for the inspirations that amaze me & those who enjoy our family meals, daily. :)

    • Kallisto

    • Northern Ontario Canada

    • 3/12/2022

  • I really really wanted to like this. The process of making all the parts was fun but once it came together, the miso butter turnips overpowered the dish in a bizarre and sweet flavor that overpowered the whole meal. It looked gorgeous plated though.

    • Jenna C.

    • Los Angels, CA

    • 3/10/2022

  • Made the potlikker first thing in the morning so that the flavors could come together a bit. The entire house smelled amazing! Dinner came together super quickly after that. Husband kept naming other ways we could use the potlikker and son didn't say a word as he gobbled it all up. We love turnips and the only small ones I could find were purple, but they worked well. I would think any large turnip would also work, if cut to smaller pieces. Only wish was that I had also gotten a good loaf of crusty bread to soak up the extra sauce. Leftovers were great the next day as well. We'll be making this again!

    • LBinTX

    • Texas

    • 2/22/2022