Miso roasted turnip recipe (Annie Alidina)
INGREDIENTS
INGREDIENTS
- 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges
- 2 tablespoons white miso
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
RECIPE PREPARATION- 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.
- Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
