The Thousands

Peggy Wang plays keyboards and sings in Brooklyn pop quartet The Pains of Being Pure at Heart – a band which Lauren from FREEWilliamsburg describes as having “a fuzzy, pop sensibility that recalls My Bloody Valentine but puts me in a much nicer mood.” Peggy is also the editor of BuzzFeed‚ which, if you know anything at all, is where we get all our COOL links, except the ones Max finds. Thanks Peggy! Anyway, in honour of The Pains’ show in Sydney this week, Peggy agreed to be our second ever Celebrity-Non-Chef. She sent through a recipe for turnips that will give you a whole new lease on roots.

General ingredients (serves 4):
1.5 kgs Kabu (Japanese turnip)
4 tbps shiro miso
4 tbps butter
1.5 cups water
3 tbps mirin
salt

Instructions:
Leave the skin on the kabu, cut off the green ends and chop roughly, then dice the flesh of the kabu. Mix water, mirin & salt in a saucepan and bring to the boil. Add Kabu flesh and boil over medium heat with lid on saucepan for 10-15 minutes. Add the green ends, cover and cook 1-2 minutes. Remove lid and continue to cook for 5-10 minutes until Kabu is tender. Mix miso & butter together, stir into Kabu mixture, cook 2 minutes then serve.