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500g turnips, trimmed, scrubbed, cut into 2cm chunks
2 Tbsp white or red miso paste
2 Tbsp unsalted butter or coconut oil
1 tsp sugar
Pinch of salt and course ground black pepper
A squeeze of lemon juice
Lug of olive oil or butter
1 garlic clove
Handful of turnip tops, washed and shredded
Heat a deep frying pan or heavy bottomed sauce pan on the hob. Mix together the turnips, miso, butter and sugar in the pan, add water just to cover vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and reduce to a simmer, turning occasionally until the turnips are tender and liquid is evaporated, about 15–20 minutes.
Once all the liquid has cooked off, keep cooking the turnips, tossing occasionally, until they are golden brown and caramelised and the sauce thickens and glazes the vegetables, about 5 minutes longer.
Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.
If your turnips come with greens, you can saute them and serve them alongside the glazed turnips. Remove the turnips from the pan and set aside so you can use the same pan - no need to wipe clean just add a bit of oil or butter to coat the bottom. Shred or tear the turnip tops into pieces and saute them with 1 crushed garlic clove. Toss for 2-3 mintues until wilted and tender.