Miso Glazed Turnips Recipes
JAPANESE TURNIPS WITH MISO
Provided by Maggie Ruggiero
Categories Appetizer Side Quick & Easy Turnip Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
- Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
MISO-GLAZED TURNIPS RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper to taste. Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, about 15 to 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.
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- Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary.
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