Recipe and Photo by Ada Broussard

I’ve seen recipes for “miso glazed turnips” for quite some time and finally decided to give it a go. After all, I’ve got nothing but time, and a fridge full of turnips. I made a very large skillet of these turnips. Most were enjoyed over some steamed rice, alongside sauteed turnip greens, and the rest were eaten straight from the pan that sat on the stove for the next couple of hours. These were truly a hit, and I’ll be using cooking turnips this way again and again. I love turnips for many reasons, one being that beneath that juicy sweet meat is a bit of delightful bitterness. If you're new to the turnip train and are wary of bitter flavors, consider sprinkling these turnips with a bit of sugar (when you add the salt) or honey (at the end).

• Turnips - Use however many you have. This recipe is based on having about 4 large of 5 medium turnips. This recipe would work well for scarlet, purple top, or white turnips.
• 2-3 tablespoons of white or yellow miso
• 2 tablespoons butter
• About 1 cup water or broth
• Salt
• Pepper
• Chopped herbs like thyme, parsley, dill, or chopped green onions.

Cut your turnips into wedges. In a pan with a tight fitting lid, melt your butter. Add the turnips to the pan, season with salt, and toss in the butter. Cook the turnips like this for a minute or two. Pour half of the water or broth into the pan. Make a well in the center of your pan, scooting the turnips to the side. In this well, which should now be filled with hot liquid, add your miso. Stir you miso into this hot broth to help loosen in. Once it’s incorporated, stir everything together, trying to distribute the miso all around the turnips. At this point, add fresh cracked pepper and woody herbs like thyme, if using. (Parsley and dill can be added at the end.) Add enough water or broth to cover the turnips three-quarters of the way. Bring liquid to a simmer, cover, and cook for about 20 minutes, removing the lid to stir occasionally. Once the turnips are tender, remove the lid and cook off the excess water. If the water evaporates before the turnips are tender, simply add a bit more. Eat as-is, or use as a topping for rice or a salad.