Active Time
35 minutes
Total Time
35 minutes
Ingredients
4 Servings
Preparation
Step 1
Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
Step 2
Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
Step 3
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.
Step 4
Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.
Nutrition Per Serving
Leave a Review
Reviews (9)
Back to TopI added multicolored carrots to the turnips. Also I had too much water and removed some of it so that the turnips wouldn’t be over cooked. This was really good and super easy. I can’t wait to make it again!
Sandy E.
Memphis, TN
12/6/2021
This is delicious and super easy. Use tender small turnips like white Japanese or scarlet turnips. I’ve made it per recipe and leaving out the sugar and substituting rice vinegar for the lemon juice. Great both ways. Perfect recipe for using up the tons of turnips that show up in our CSA box.
laine.hardy4456
Austin, TX
9/24/2019
Yum, umami.
bmassey
SF, Ca
5/6/2019
I skipped the water entirely and substituted mirin for the sugar. With a lovely mellow yellow miso, it was great. I suspect that the folks who found these bitter had bitter turnips (maybe the variety or just old). We had lovely fresh French Turnips. They were soft and delicious. I'm going to try serving the turnip greens with the sauce next time I make them.
annie25
Eugene, OR
10/26/2015
These were delicious, they turned out just like in the image, would definitely make them again.
Ophy
Los Angeles
4/13/2015
These were great! Okay, we used rutabagas because we don't care for turnips, but I loved the texture, the flavor, and the sauce.
grazianolinda
Hanover Park, IL
3/16/2015
Not a good recipe. I followed it to the tee, but the turnips didn't come out looking anything like the photograph, and they were bitter and hard to eat. I'm going to follow the same basic recipe and try parsnips instead.
JeffTheWineGuy
Milwaukee, WI
3/5/2015
Awful is an understatement when describing how these turnips tasted. I followed the recipe, but had to triple the cooking time to get the liquid to absorb. The turnips were super bitter, and the miso flavor was minimal.
NOVAfoodie
Arlington, VA
2/24/2015
I had been getting so many Hakurei turnips in my CSA and didn’t know what else to do with them!This was simple and delicious. all the elements were in this one simple dish. I try to keep miso on hand just for things like this.
Aliyia
Sicklerville,NJ
2/21/2023
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