Miso-Butter Braised Turnips
Slowly braising turnips in savory miso-spiked broth and butter gives them a sweet flavor and velvety texture in this side dish recipe. The addition of turnip greens (which are sometimes sold separately in bunches) adds a peppery bite. For a mellower flavor, use spinach.
From EatingWell: November/December 2012
Yield: 6 servings, about 3/4 cup each
Active Time: 45
Total Time: 45
- 6 medium turnips (about 2 pounds) plus 5 cups chopped turnip greens or spinach, divided
- 2 tablespoons butter, divided
- 1/4 teaspoon salt
- 1 cup reduced-sodium chicken broth, plus more if needed
- 1 teaspoon sugar
- 4 teaspoons white miso (see Tip)
- Peel turnips and cut into 1-inch wedges. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the turnips and salt and cook, stirring occasionally, until browned in spots and beginning to soften, 7 to 9 minutes.
- Add 1 cup broth and sugar; reduce heat to maintain a simmer. Cook, stirring frequently, until the turnips are tender and the liquid is almost completely evaporated, 15 to 20 minutes. (Add up to 1/2 cup more broth if the pan is dry before the turnips are tender.)
- Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
- When the turnips are tender, stir in the turnip greens (or spinach), cover and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the pan from the heat. Add the miso-butter and gently stir until the turnips are well coated.
Tips & Notes
- Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Nutrition Per Serving: 85 calories; 4 g fat (3 g sat, 1 g mono); 10 mg cholesterol; 11 g carbohydrates; 2 g protein; 4 g fiber; 365 mg sodium; 367 mg potassium.
Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (44% dv)
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat