I love all turnips, especially the small white Japanese turnips that appear in the greenmarkets in the late spring. Turnips are related to the cruciferous family, and are a great veggie for cancer survivors... who want to make healthy and tasty food choices.
This Braised Turnips with Miso recipe is a little East meets West. It pairs butter and honey along with sake and miso to create a sweet velvety glaze that turns this humble root veggie into a real taste treat.
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.
When buying turnips, think small and tender, and choose the smallest purple topped roots you can find.
If your turnips come with greens, do not waste them! Wash and chop the greens and add them at the end of Step 1. Cook the turnips with the greens, covered for 1 minute. Then continue onto Step 2.