Miso Glazed Turnips Recipes

MISO-GLAZED TURNIPS RECIPE - (4/5)

Miso-Glazed Turnips Recipe - (4/5) image

Provided by á-174535

Number Of Ingredients 6

Ingredients

1 pound small turnips, trimmed, scrubbed, cut into 1-inch wedges
2 tablespoons white miso
2 tablespoons unsalted butter
1 teaspoon sugar
Kosher salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice

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.

MISO-GLAZED TURNIPS

Miso-Glazed Turnips image

Provided by Claire Saffitz

Categories Side Kid-Friendly Quick & Easy Turnip Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 6

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

Steps:

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.

JAPANESE TURNIPS WITH MISO

Japanese Turnips with Miso image

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

Ingredients

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)

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.

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MISO-GLAZED TURNIPS RECIPE | BON APPéTIT

miso-glazed-turnips-recipe-bon-apptit image

2015-01-20 Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper. Season with salt and …
From bonappetit.com
3.2/5 (60)
Estimated Reading Time 2 mins
Servings 4
Total Time 35 mins

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.

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Whisk the ingredients together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).

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2020-05-20 Miso-Roasted Japanese Turnips recipe: Ready in less than 30 minutes, this is a great vegetable side dish you can serve as a a simple salad or just by themselves for a delicious snack. 4.6 from 10 votes. Print Recipe. Ingredients 2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved 3 tablespoons white miso …
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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.
Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.

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2013-02-21 Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. 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 ...
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MISO GLAZED HAKUREI TURNIPS | NEW ENTRY SUSTAINABLE ...

Directions. 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 …
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