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Miso-Butter Braised Turnips
EatingWell Test Kitchen
“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.”
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)
1Peel 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.
2Add 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.)
3Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
4When 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.