Miso-Glazed Turnips

Turnips were always one of those vegetables that I never ate… my mom never prepared them, so they just weren’t in my purview. Then, I discovered hakurei turnips: small, mild white turnips with Japanese origins. In spring, they’re tiny and adorable and you just pop them in your salads as they are. In the winter, they are a little less picturesque (aren’t we all) and call for a savory, warm preparation. Salty, umami-rich miso paste is just the thing: paired with butter and swirled with the tender turnips, it’s a one-pan side dish that I really do dream of. As a side note, if you stir together equal amounts of miso paste and softened butter and apply it to any warm item (toast, baked potato, scrambled eggs), you may just have the best day ever.  

1 pound turnips, peeled and cut into 1/2” pieces

2 Tbsp miso*

2 Tbsp butter 

Sesame seeds and sliced scallions for garnish (optional)

Put turnips in a large skillet with one cup of water and bring to boil. Reduce heat to medium, cover and cook until turnips are fork-tender, about 5-8 minutes.

Uncover, and allow some of the excess water to cook off. Stir in miso and butter and cook until melted and turnips are coated in their goodness. Sprinkle with sesame seeds and sliced scallions if desired and serve.

*don’t like or don’t have miso? Try a grainy mustard instead!