JAPANESE TURNIPS WITH MISO
Provided by Maggie Ruggiero
Categories Appetizer Side Quick & Easy Turnip Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
- Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
GLAZED TURNIPS
Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
- Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE
Learn how to cook Hakurei turnips perfectly, in just 20 minutes! This Japanese turnip recipe works in the oven or air fryer, and has the BEST miso maple sauce.
Provided by Maya Krampf
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
- Toss the Hakurei turnips with olive oil, salt, and pepper.
- To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
- Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
- Serve Hakurei turnips with the miso dressing.
Nutrition Facts : Calories 136 kcal, Carbohydrate 6.2 g, Protein 1.1 g, Fat 12.3 g, SaturatedFat 1.7 g, Sodium 225 mg, Fiber 1.6 g, Sugar 3.3 g, ServingSize 1 serving
MISO-GLAZED TURNIPS RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper to taste. Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, about 15 to 20 minutes. Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized 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.
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- Place the turnips, butter, sake and salt in a high-sided medium size skillet. Bring to a boil, cover and reduce heat. Simmer gently for 20 minutes.
- Uncover and set aside about ¼ cup of cooking liquid from the pan. Bring the heat up to medium-high. Continue to cook the turnips in the remaining liquid until it has almost evaporated and the turnips are tender and glazed, about 5-8 minutes.
- Meanwhile, in a small bowl, whisk the reserved cooking liquid with the miso paste and honey, until smooth. Pour back into the turnips, mix well and cook for 1 minute to heat through. Serve warm.
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