From Vegetable Literacy by Deborah Madison
1 lb. Turnips
2 TB butter, at room temp
2 TB Mirin
3 TB White Miso
1 tsp Black Sesame Seeds, toasted in a dry skillet until fragrant
3 Green Onions, white parts plus an inch of the greens, slivered - I am going to use our Spring Onions
Sea Salt

Trim the turnips and peel neatly with a paring knife.  Section them into quarters or sixths.  Melt a tablespoon of the butter in a skillet over medium heat, add the mirin, then the turnips and cook, allowing them to color, for several minutes.  While the turnips are cooking, stir together the miso and the remaining butter.  When the turnips are tender add this mixture and allow it to bubble up, coat the turnips and just heat through.  Transfer to a serving dish, finish with the sesame seeds and green onions and serve.  Taste for salt, but it probably won’t need any.