1 bunch baby turnips
3 cups sugar snap peas, trimmed
1 ½ tbsp unsalted butter, softened
1 ½ tbsp miso (I used the brown rice version)
1/3 cup water or mild stock
A squeeze of lemon juice
Chopped chives or pea tendrils and lemon wedges to garnish
Cut the tops off of the turnips, reserving about a quarter inch of the stem on the bulb. Wash well and quarter, then set aside. Cut the snap peas in half on the diagonal and set aside with the turnips.
In a small bowl, combine the miso and the butter and mix well. Set aside.
Heat a medium sauté pan over medium heat and add half of the butter. Wait about 30 seconds and then add the turnips and peas and toss together. Sautee 1 minute or so then add the rest of the butter and the water or stock. Stir together and continue cooking and additional 2-3 minutes. Divide the vegetables between serving bowls or plates, squeeze over the lemon juice, and garnish with the chives or pea tendrils. Serve immediately with lemon wedges on the side.