A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.
- 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
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.
Nutritional ContentCalories (kcal) 100 Fat (g) 6 Saturated Fat (g) 3.5 Cholesterol (mg) 15 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 310Reviews SectionI LOVE this recipe, but I usually sauce up the raw turnips then throw them on the BBQ.ashleylynaeBC, Canada04/28/20This recipe looked delicious and was! I got worried by the ratings so dressed it up a tad--added a clove of minced garlic to the sauce and subbed maple syrup for sugar. Sprinkled a little paprika at the end. Delish!
Pan Roasted Hakurei Turnips
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl. Combine honey, cayenne and water in a small bowl. Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown. Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.
Adapted from "Cooking in the Moment: A Year of Seasonal Recipes"
Miso Turnips and Black Sesame Soba Noodles
Are you an intuitive cook or do you enjoy the habit of following a recipe?
When I cook, I let curiosity guide the process. I’ve written about intuitive cooking here and here and I have been meaning to write about the benefits of cooking that way. What I’m starting to realize, however, is that the benefits have nothing to do it. Some people are an intuitive “rebel” and others are more habitual in their cooking process, and that’s ok.
I’m thinking that maybe this whole “intuitive cooking” thing is just crazy talk to most people, those that love a good meal plan and shopping list. I am hoping to explore the topic a lot more, but maybe from the perspective of how to eat well in the absence of habits – for my fellow rebels. What do you guys think?
Review: Marlena Restaurant, San Francisco – Not Your Average Neighborhood Restaurant
I’ve said nothing about the adorable baby turnips yet, but this time I’m hoping that the pictures and recipe speak for themselves. The creamy black sesame dressing is my new way with soba noodles and if you’re going to get one thing out of this whole weird “intuitive cooking and habits meet cute turnips” post, make that!
How to Make Glazed Vegetables
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Reviews (4 reviews)
So, so delicious. I used kohlrabi and had to cook a bit longer. Love this recipe!
My CSA has been full of turnips lately and they aren't something that I would normally buy. This recipe may have changed that though! I loved the slightly sweet, savory, buttery turnips and am already looking forward to making my next batch.
This was one of the tastiest things I have ever made. I couldn't get enough!
You can't imagine how good these taste. Even for non-turnip-lovers, the combination of sweet, salty and bitter is delicious!
What To Make With Japanese turnips? How To Cook Them?
Surprisingly, there are a lot of things you can do with these vegetables. Here are a few recipe ideas:
- Serve them raw: Since they are mild in taste, you can serve them raw. Simply slice them thinly (or in small cubes) and add them to your salads.
- Lightly sautee: Cut them in half and saute in a large skillet with a little bit of olive oil just until they are softened and turned golden brown. You can sautee the green leaves as well. However, I recommend cooking them separately.
- Pickle: I have never tried pickling salad turnips bit you could make a simple pickling brine and store thinly sliced turnips in there for a few days until you are ready to use.
- Roast: Simple cut them in half and roast in the oven.
There are turnips, and then there are Miso-glazed turnips, make sure you know the difference. Often this vegetable is so under used within meals, if it isn&rsquot in a roast, then there is nowhere else to put it, right? Well, this is where we prove you wrong. You can make this respectful vegetable into something of a yummy side dish, if we say so ourselves.
The great thing about this dish is, the meal can be prepped and cooked in under 35 minutes, so if you are wanting to use up some leftover turnip in the back of your fridge, this would be a time-efficient decision and ploy to go for. Trust us when we tell you, you will never look at a turnip with the same eyes again after you make this meal all to yourself.
- 1 pound of turnips, cleaned and cut into wedges
- 2 tablespoons of white miso
- 2 tablespoons of butter
- 1 teaspoon of sugar
- Salt and pepper (added to taste and preference)
- 2 tablespoons of freshly squeezed lemon juice
Get your cut turnips, and combine it with the butter, sugar and miso, within a pan. Add water up to a point where the vegetables are covered and submerged completely within the water. You may add the salt and pepper here, to suit your preferences, but don&rsquot worry, you can always add more later on.
Once the vegetables have been brought to boil over a medium heat, make sure to keep turning them from time to time, so they cook equally on both sides. You will know when they are ready, once the turnips are fully tender, and much of the water has evaporated from the pan itself. This usually is in approximately 20 minutes, give or take by a minute or so.
Once all the liquid has almost disappeared due to evaporation, keep cooking the turnips and tossing them about the pan, until they resemble a golden-brown colouring. The buttery sauce, with the miso combined will create a caramel texture that will glaze the turnips and create a nice consistency. This is usually around 5 minutes longer from step 2.
Once step 3 has been completed, you can add some lemon squeezed into the pan, and keep swirling that to make sure the turnips are coated modestly. You may add some more salt and pepper here, if you are wanting more flavour to be tasted in this step.
Plate that baby up and enjoy!
Miso-Glazed Turnips - Recipes
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Turnips are versatile and delicious root vegetables that resemble potatoes in texture and appearance. They are low in calories, provide significant amounts of fiber and are loaded with Vitamin C.
Vitamin C plays a role in immune function and the metabolism of protein, helps to heal wounds and acts as an antioxidant to limit cell damage. Turnips also contain B vitamins, which are essential for your brain and nervous system to function properly.
- 1 pound trimmed and peeled turnips, cut into 1-inch wedges (about 2½ cups)
- 2 Tablespoons unsalted butter or olive oil
- 1 Tablespoon white miso paste (sold in the refrigerated dairy section)
- 1 Tablespoon honey
- Kosher salt
Put the turnips in an 8 inch wide, 3- to 4-quart saucepan and arrange snugly. Add butter or olive oil, miso, honey, ½ teaspoon salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.
Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about ½ cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)
Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. The glazed turnips can be kept warm, covered, for about 20 minutes.
- 6 medium turnips (about 2 pounds) plus 5 cups chopped turnip greens or spinach, divided
- 2 tablespoons butter, divided
- ¼ teaspoon salt
- 1 cup reduced-sodium chicken broth, plus more if needed
- 1 teaspoon sugar
- 4 teaspoons white miso (see Tip)
Peel turnips and cut into 1-inch wedges. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the turnips and salt and cook, stirring occasionally, until browned in spots and beginning to soften, 7 to 9 minutes.
Add 1 cup broth and sugar reduce heat to maintain a simmer. Cook, stirring frequently, until the turnips are tender and the liquid is almost completely evaporated, 15 to 20 minutes. (Add up to 1/2 cup more broth if the pan is dry before the turnips are tender.)
Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
When the turnips are tender, stir in the turnip greens (or spinach), cover and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the pan from the heat. Add the miso-butter and gently stir until the turnips are well coated.
Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Miso Glazed Hakurei Turnips
The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.
- 3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
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 ⅛ 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.