MISO GLAZED TURNIPS
04/09/20 — Ada Broussard
Recipe and Photo by Ada Broussard
I’ve seen recipes for “miso glazed turnips” for quite some time and finally decided to give it a go. After all, I’ve got nothing but time, and a fridge full of turnips. I made a very large skillet of these turnips. Most were enjoyed over some steamed rice, alongside sauteed turnip greens, and the rest were eaten straight from the pan that sat on the stove for the next couple of hours. These were truly a hit, and I’ll be using cooking turnips this way again and again. I love turnips for many reasons, one being that beneath that juicy sweet meat is a bit of delightful bitterness. If you're new to the turnip train and are wary of bitter flavors, consider sprinkling these turnips with a bit of sugar (when you add the salt) or honey (at the end).
- Turnips - Use however many you have. This recipe is based on having about 4 large of 5 medium turnips. This recipe would work well for scarlet, purple top, or white turnips.
- 2-3 tablespoons of white or yellow miso
- 2 tablespoons butter
- About 1 cup water or broth
- Salt
- Pepper
- Chopped herbs like thyme, parsley, dill, or chopped green onions.