A workers' cooperative growing food on London's edge in the Lea Valley

Miso glazed turnips

1 bunch small turnips, trimmed, scrubbed, cut into 1” wedges

2 tablespoons white miso

2 tablespoons unsalted butter or margarine

1 teaspoon sugar

Salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes. Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelised and the sauce thickens and glazes the vegetables, about 5 minutes longer.

Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

Categories:  Recipes

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