Miso roasted turnip recipe  (Annie Alidina)
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.