Roasted Turnips in Butter with Miso and Scrambled Eggs

Ingredients:

• 3 bunches (about 450 g) of small turnips (about 5 cm), greens trimmed and set aside
• 8 small red potatoes (about 450 g), halved
• 1 large red onion, cut into 6 wedges, tied at the root
• 1/4 cup vegetable oil
• 55 g unsalted butter at room temperature
• 2 tablespoons yellow miso paste
• 2 cloves garlic, finely grated
• 2.5 cm ginger root, peeled and finely grated
• 4 green onions, thinly sliced ​​(white parts separated from green parts)
• 4-6 large eggs

Preparation:

1. Preheat oven to 220°C (425°F) with a rack in the middle. Heat a large cast-iron skillet over medium heat.
2. Gently toss the small turnips, potatoes, and onion slices with 2 tablespoons of vegetable oil and season lightly with salt and pepper. Carefully place the vegetables in the hot skillet and bake in the oven until the vegetables are golden brown and the potatoes are tender, 20-25 minutes.
3. While the vegetables are roasting, prepare the miso butter. Combine the butter, miso, garlic, ginger, and half of the green onion.
4. Coarsely chop the turnip greens (1 cm pieces). Remove the vegetables from the oven and turn off the heat. Carefully add the turnip greens and white parts of the green onions and stir until wilted, 1-2 minutes. Add the miso oil to the pan and gently toss to coat the vegetables. Return them to the warm oven to keep them warm while you fry the eggs.
5. In a large nonstick skillet, heat the remaining vegetable oil over medium heat. Crack 4-6 eggs into the skillet; if they stick together, that's okay. Season lightly with salt and pepper. Cook until the whites begin to set, 2-3 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1-2 minutes.
6. Before serving, place the fried eggs over the roasted vegetables and sprinkle with the remaining chopped green onions.