1 pound baby turnips, trimmed, scrubbed and cut into quarters or 1” wedges

1/2 cup dry white wine

4 Tbsp cold butter, cut in cubes

1 Tbsp white miso

Get a large skillet rippin’ hot with about 1 Tbsp oil. Add the turnips cut side down and cook until well browned, turning them to the other cut sides as needed. Add wine, and let reduce (simmer until the liquid is half the volume it was) until turnips are tender, about 10 minutes. Turn off heat and toss in the miso and butter until everything is coated and glossy. If you have the turnip greens, you can toss them in now.