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Brothy Pasta With Miso-Butter Turnips

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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

Recipe information

  • Yield

    6 Servings

Ingredients

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 quart Smoked Paprika and Sun-Dried Tomato Potlikker
Freshly ground black pepper
Microgreens (optional) and shaved Pecorino Romano (for serving)

Special equipment

A spice mill or mortar and pestle

Preparation

  1. 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.

TagsDinnerVegetarianNut FreePastaTurnipRoot VegetableVegetableSouthernAmericanSoul FoodMisoMainBon Appétit

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