Miso-Glazed Turnips

asian side kid-friendly quick & easy turnip healthy bon appétit kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free kosher small plates

Claire Saffitz

4 Servings

Source

Ingredients

1 pound small turnips, trimmed, scrubbed, cut into 1" wedges

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt, freshly ground pepper

2 tablespoons fresh lemon juice

Method

Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.

Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.

Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.