A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.
Ingredients1 pound small turnips, trimmed, scrubbed, cut into 1” wedges2 tablespoons white miso2 tablespoons unsalted butter1 teaspoon sugar Kosher salt and freshly ground black pepper2 tablespoons fresh lemon juice
Step 1Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
Step 2Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
Step 3Once 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.
Step 4Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.