The turnip often gets a bad rap as boring, common or bland, but Chef Steven Satterfield is always looking for new ways to make this underappreciated vegetable shine. In this healthy turnip recipe, they're roasted with bright-flavored orange and lemon juice and rich, nutty miso, both of which balance the earthy taste of turnips.
Tips: Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator, for more than a year. People with celiac disease or gluten-sensitivity should check the nutrition label to make sure the miso doesn't contain hidden sources of gluten.
Serving Size: 3/4 cup each
135 calories; protein 1.8g; carbohydrates 15.4g; dietary fiber 3.2g; sugars 8g; fat 7.4g; saturated fat 4.6g; cholesterol 19.1mg; vitamin a iu 293.1IU; vitamin c 47.6mg; folate 32.4mcg; calcium 57.2mg; iron 0.6mg; magnesium 21.3mg; potassium 368.1mg; sodium 385.5mg; thiamin 0.1mg.