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YOUR CART

Turnips

                                                           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. 

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