Miso-Glazed Turnips
A snappy side dish using the most humble of root vegetables, taken from Bon Appetit. Miso adds a fulsome, salty flavour that will complement any grilled meat, and caramelizing and glazing the turnips as the final step makes it even richer.
Time: 30 minutes
Serves: 4
Ingredients
1 pound small turnips or 1 large turnip, trimmed, scrubbed, cut into 1” wedges
2 tablespoons miso
2 tablespoons unsalted butter
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Method
Combine the turnips, miso, butter, and sugar in a medium skillet, then add water just to cover the vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid is evaporated, 15–20 minutes.
Once all the liquid has cooked off, keep cooking the 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 the pan and swirl to coat the turnips. Season with salt and pepper.
A snappy side dish using the most humble of root vegetables, taken from Bon Appetit. Miso adds a fulsome, salty flavour that will complement any grilled meat, and caramelizing and glazing the turnips as the final step makes it even richer.
Time: 30 minutes
Serves: 4
Ingredients
1 pound small turnips or 1 large turnip, trimmed, scrubbed, cut into 1” wedges
2 tablespoons miso
2 tablespoons unsalted butter
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Method
Combine the turnips, miso, butter, and sugar in a medium skillet, then add water just to cover the vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid is evaporated, 15–20 minutes.
Once all the liquid has cooked off, keep cooking the 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 the pan and swirl to coat the turnips. Season with salt and pepper.