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Braised Turnips with Miso

Name: Braised Turnips with Miso
Prep time: 15

(2 votes, average: 4.00 out of 5)

15 min prep

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...

This Braised Turnips with Miso recipe is a little East meets West. It pairs butter and honey along with sake and miso to create a sweet velvety glaze that turns this humble root veggie into a real taste treat.

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

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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

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.
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.
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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.