Japanese Turnips with Miso

This is the most delicious way to make turnips! I made as directed, just used Miyokos vegan butter & it turned out perfectly. Can’t wait to try this miso butter with other vegetables!

• pdlb

• Los Angeles

• 4/25/2020

Perfect. I had to substitute the turnip greens with kale—not ideal, but it worked!

• sophiethiele

• Brooklyn, NY

• 10/27/2018

Terrific, and I don't like regular turnips. Can't use wine: substituted a little honey and a little lemon juice. Made it 2x this week as japanese turnips were fresh at the farm stand.

• jjane

• Colorado mountains

• 6/19/2016

Used Japanese turnips from the farmer's market. I didn't have mirin and could not find it locally at Asian markets or liquor stores, so reading some ideas for substitution on the web, used Port (instead of sherry) and a tiny bit of sugar. The dish turned out lovely and delicate, though my vegetable-phobic husband abstained. Served it with Hunan stir-fried chicken and wild rice. Very nice.

• LindaS2525147

• Bayside, NY

• 10/25/2015

I used purple turnips and spinach, and found this dish surprisingly good served with Japanese Broiled Mackerel and brown rice

• ChristineE

• Cambridgeshire, England

• 1/17/2015

Wonderful recipe. I use the liquids from cooking my veggies as a first course soup often and this made a great one-forget the glaze.

• Anonymous

• new england

• 4/20/2014

Loved this recipe. Easy and delicious. Instead of the turnip greens used a mix of mizuna, mustard greens, baby kale and baby spinach.

• tochefs

• Toronto

• 10/11/2013

So creamy and tasty! I picked up some Japanese turnips at my local farmer's market at the advice of the farmer and this recipe was perfect. I had some sake lying around so I added it to the glaze at the end- yum.

• Anonymous

• Pittsburgh, PA

• 9/20/2012

Excellent! Just made and the liquid worked out fine for me. Maybe the skillet is the key?

• Anonymous

• Clarkston, GA

• 5/2/2012

Loved this! Miso and butter add just the right amount of umami and richness to the turnips, which get luxuriously creamy and sweet on their own. This was my first time cooking turnip greens (and maybe second time cooking actual turnips), so I'm glad I didn't discard the tops at the market! I would use less water though.. I had to pour some out so that I would get more of a glaze, rather than soup. Also used red miso b/c I didn't have white on hand, and it still tasted great.

• yam_yam

• San Francisco

• 1/17/2012

I love this recipe. I've made it many times and get enough of that miso butter! When I can't find the Japanese turnips I use regular purple turnips. I peel and quarter them and substitute fresh spinach for the greens. An excellent side dish, especially with salmon.

• sherik711

• Boston, MA

• 1/10/2012

It wasn't bad, but nothing I will make again. I followed the recipe as is, except that I only had turnip roots, no greens. I felt that the miso overpowered the turnip flavor.

• gtabbie

• Seville, Spain

• 10/11/2011

Delicious!! I love the combination of flavors, goes great with baked tofu and rice. However, I will use a lot less water next time. The greens released a lot of water so boiling down the liquid to a glaze took very long - I had to do it in a separate pot to not overcook the veggies. Other than that I wouldn't change anything and I will definitely add miso butter to many more dishes since it's so good.

• Isera

• New York, NY

• 8/15/2011

Easy and delicious. I didn't have turnip greens so I used chrysanthemum greens. Very good. Went well with teriyaki salmon.

• Anonymous

• San Diego

• 5/31/2011

I didn't really like this recipe. My mom thought it was okay. The butter and miso combo wasn't to my liking.

• textandcandy

• So Cal

• 2/11/2011