Taylor and I often joke that life before Japanese turnips (aka–salad turnips) was pretty darn grim. Neither of us grew up eating these sweet roots and up until eight years ago, we hadn’t a clue what we were missing! When we were farming back at Hutchins Farm we grew a ton of these babies but we didn’t eat them nearly as much as we do here at Tumbleweed Farm. I’m not sure why, but over the past few years turnips have sky rocketed to one of our top favorite vegetables to grow and eat. They are amazing raw, roasted, pureed, and eaten straight out of the ground with a little dirt still on them. There’s no wrong way to enjoy this tasty root but I must admit, these miso turnips are one of my all time favorite side dishes. Taylor and I eat these like candy. They’re always a crowd pleaser and I’ve made many different versions of miso turnips but this recipe is hands down the best. I was flipping through Gwyneth Paltrow’s cookbook It’s All Easy and bookmarked this recipe ages ago. I didn’t intend on following the recipe to a T, but damn, I’m glad I did. Simple, flavorful, and farm fresh to boot. We’re already planning on our second batch tomorrow evening for a bbq at Tumbleweed Farm. I’ll be tripling the below recipe though!
Anyhow, I hope you all enjoy these miso turnips as much as we do. I know our CSA members will be thrilled to put this recipe to good use with the contents of their boxes this week!
Cheers to the Autumn harvest!
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4
- 1 bunch, Japanese turnips (about 1 pound) small ones left whole and larger ones sliced in half
- olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon white miso paste
- 1 tablespoon pure maple syrup
- 2 tablespoons toasted sesame seeds (optional)
- Preheat the oven to 425F.
- Toss the turnips with olive oil and salt on a rimmed baking sheet and roast for about 15-20 minutes.
- Meanwhile, in a small saucepan, melt together the butter, miso and maple syrup over medium heat.
- Coat the turnips with the miso mixture and broil until beginning to brown, 3-5 minutes.
- Garnish with toasted sesame seeds, if desired.
Notes*This recipe is from Gwyneth Paltrow's cookbook It's All Easy *Use this recipe as a guide *Adjust measurements and ingredients as necessary
I’m a certified Turnip Hater, but I love your recipes and gave ’em a whirl.
DAMN these were delicious!!
(And no one needs to know I licked the sauce pan clean of that heavenly miso-maple-butter !)
Be right back…going to get more turnips to make this AGAIN AND AGAIN.