Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Turnips are versatile and delicious root vegetables that resemble potatoes in texture and appearance. They are low in calories, provide significant amounts of fiber and are loaded with Vitamin C.
Vitamin C plays a role in immune function and the metabolism of protein, helps to heal wounds and acts as an antioxidant to limit cell damage. Turnips also contain B vitamins, which are essential for your brain and nervous system to function properly.
Ingredients
- 1 pound trimmed and peeled turnips, cut into 1-inch wedges (about 2½ cups)
- 2 Tablespoons unsalted butter or olive oil
- 1 Tablespoon white miso paste (sold in the refrigerated dairy section)
- 1 Tablespoon honey
- Kosher salt
Directions
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Put the turnips in an 8 inch wide, 3- to 4-quart saucepan and arrange snugly. Add butter or olive oil, miso, honey, ½ teaspoon salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.
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Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about ½ cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)
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Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. The glazed turnips can be kept warm, covered, for about 20 minutes.