Miso Glazed Turnips Food
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.
MISO-GLAZED TURNIPS
Provided by Claire Saffitz
Categories Side Kid-Friendly Quick & Easy Turnip Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher Small Plates
Yield 4 Servings
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.
- 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 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.
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.
MISO GLAZED HALIBUT
I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.
Provided by IngridH
Categories Halibut
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.
- Combine the miso, mirin and sake in a small bowl, mixing until well combined.
- Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour.
- Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
- When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.
Nutrition Facts : Calories 217.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 102.9, Sodium 627.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.8, Protein 40.1
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Preparation. Step 1. Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt …
From bonappetit.com
3.2/5 (63)Estimated Reading Time 3 minsServings 4Total Time 35 mins
From bonappetit.com
3.2/5 (63)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- 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 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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Remove the turnips, and place in a serving bowl. If you have the turnip greens, place them in the saute pan with any leftover miso sauce. Add a splash of water (about ¼ cup) and saute the greens until they have shrunken in size and are bright green. Remove from the heat and serve.
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Cuisine JapaneseTotal Time 32 mins
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