Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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, 1520 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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  • Length: 1525 minutes

Step 2

  • Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.
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