Braised Turnips with Miso- anti-cancer recipes- cook for your life

Braised Turnips with Miso

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
I love all turnips, especially the small white Japanese turnips that appear in the greenmarkets in the late spring. Turnips are related to the cruciferous family, and are a great veggie for cancer survivors...

Ingredients


  • 1 pound white turnips, peeled and halved (See Ann’s Tip)
  • 2 tablespoons butter
  • ¾ cup water
  • 1 tablespoon sake or sherry vinegar
  • Pinch of salt
  • 2 tablespoons white miso
  • 1 teaspoon honey

Nutrition Facts

Calories

106 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

11 g

Sugar

6 g

Fiber

3 g

Protein

2 g

Sodium

416 mg

Directions

  1. Place the turnips, butter, sake and salt in a high-sided medium size skillet. Bring to a boil, cover and reduce heat. Simmer gently for 20 minutes.
  2. Uncover and set aside about ¼ cup of cooking liquid from the pan. Bring the heat up to medium-high. Continue to cook the turnips in the remaining liquid until it has almost evaporated and the turnips are tender and glazed, about 5-8 minutes.
  3. Meanwhile, in a small bowl, whisk the reserved cooking liquid with the miso paste and honey, until smooth. Pour back into the turnips, mix well and cook for 1 minute to heat through. Serve warm.

Chef Tips

When buying turnips, think small and tender, and choose the smallest purple topped roots you can find.

If your turnips come with greens, do not waste them! Wash and chop the greens and add them at the end of Step 1. Cook the turnips with the greens, covered for 1 minute. Then continue onto Step 2.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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