VelvetMiso-Glazed Turnips
Inspired by techniques from Bon Appétit.
Small turnip wedges cooked until tender, then browned in a buttery white miso glaze. A little sugar helps the edges caramelise, while lemon juice added at the end brightens the rich, savoury coating.
Always check the labels of the products you use.
Method
- 1
Cut the turnips. Trim and scrub the turnips, leaving the skins on. Cut into wedges about 2.5 cm thick, keeping the pieces similar in size so they soften together.
- 2
Fill the pan. Put the turnips, miso, butter and sugar in the frying pan. Pour in just enough water to cover the wedges, then add the salt and pepper.
- 3
Cook until tender. Bring to the boil over medium-high heat and cook uncovered, turning the wedges occasionally, for 15-20 min. The turnips should yield easily to the tip of a knife and the cooking liquid should have evaporated.
- 4
Brown and glaze. Once the liquid has gone, continue cooking for about 5 min, tossing occasionally. Let the wedges become golden brown as the remaining sauce thickens into a glaze that clings to them.
- 5
Finish with lemon. Add the lemon juice and the 15 ml water, then swirl the pan to coat the turnips in the loosened glaze. Taste, add more salt and pepper if needed and serve straight away.
Storage
Best eaten straight away. Refrigerate leftovers covered for up to 3 days and reheat in a frying pan with a splash of water until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 96 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 1.2 g per serving
2.4 % of the 50 g daily maximum · 4.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- chef's knife
- chopping board
- vegetable brush
- 24 cm frying pan
- wooden spoon or heatproof spatula
- measuring spoons
- kitchen scales
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 106 kcal |
| Protein | 2.3 g |
| Carbohydrate | 11.2 g |
| of which sugars | 6.1 g |
| of which free sugars | 1.2 g |
| Fat | 6.4 g |
| of which saturates | 3.6 g |
| Fibre | 2.6 g |
| Salt | 1.21 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
