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Miso-Butter Braised Turnips

November/December 2012

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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.


Miso-Butter Braised Turnips

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Ingredients

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

Preparation

  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 1/2 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.

Tips & Notes

  • Tip: 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

Per serving: 85 calories; 4 g fat (3 g sat, 1 g mono); 10 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 2 g protein; 4 g fiber; 365 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (44% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat


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Recipe Categories

Type of Dish
Side dish, vegetable
Ease of Preparation
Easy
Ethnic/Regional
Asian
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
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