Miso-Butter Braised Turnips

Miso-Butter Braised Turnips

3 Reviews
From: EatingWell Magazine, November/December 2012

Slowly braising turnips in savory miso-spiked broth and butter gives them a sweet flavor and velvety texture in this side dish recipe. The addition of turnip greens (which are sometimes sold separately in bunches) adds a peppery bite. For a mellower flavor, use spinach.

Ingredients 6 servings

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  • 6 medium turnips (about 2 pounds) plus 5 cups chopped turnip greens or spinach, divided
  • 2 tablespoons butter, divided
  • ¼ teaspoon salt
  • 1 cup reduced-sodium chicken broth, plus more if needed
  • 1 teaspoon sugar
  • 4 teaspoons white miso (see Tip)


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  1. Peel turnips and cut into 1-inch wedges. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the turnips and salt and cook, stirring occasionally, until browned in spots and beginning to soften, 7 to 9 minutes.
  2. Add 1 cup broth and sugar; reduce heat to maintain a simmer. Cook, stirring frequently, until the turnips are tender and the liquid is almost completely evaporated, 15 to 20 minutes. (Add up to ½ cup more broth if the pan is dry before the turnips are tender.)
  3. Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
  4. When the turnips are tender, stir in the turnip greens (or spinach), cover and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the pan from the heat. Add the miso-butter and gently stir until the turnips are well coated.
  • Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 85 calories; 4 g fat(2 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 56 mcg folate; 10 mg cholesterol; 6 g sugars; 1 g added sugars; 2,743 IU vitamin A; 26 mg vitamin C; 98 mg calcium; 1 mg iron; 365 mg sodium; 367 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 3

June 15, 2017
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By: Michelle Edelbaum, Digital Dir
I love this recipe so much I could eat it for my whole meal. I used kale instead of the turnip greens and it was awesome!
November 17, 2012
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By: EatingWell User
Best Turnip Recipe....ever! Braising turnips has always been my favorite way to eat them. Adding the miso butter to these turnips at the end was amazing. I used vegetable stock which cooked down to a nice syrup consistency and added the miso butter and the turnips were all coated in this fantastic flavor. I will make this recipe over and over. Thanks eating well!
November 04, 2012
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By: EatingWell User
Delicious Flavor I made this and the flavor layers from the broth and the miso and the browned butter were just wonderful. I added some frozen shrimp at the end of the turnip cooking (before adding the greens), and it made a complete meal.
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