4 big or 8 small turnips
400–500 ml (13–17 fl oz/1½–2 cups) dashi
big pinch of salt
100 ml (3½ fl oz/scant ½ cup)
Sweet Miso Sauce 


If your turnips have their greens attached, cut them off, leaving 1–2 cm (½–¾
in) attached to the root. Wash the greens and peel the roots. Cut the turnips
into halves if they’re small, or quarters if they’re big.

Bring the dashi to a high simmer and add the salt. Blanch the turnip greens, if
using, then remove with a slotted spoon and rinse them under cold running
water to stop the cooking. 

Add the turnips to the dashi and simmer until they
are just tender, with some bite left in their centres – check them after 5
minutes, and every 2–3 minutes after that. Drain well (save the dashi for
future use if you like) and top with the sweet miso sauce to serve.