Miso Glazed Turnip & Kohlrabi Salad

Miso Glazed Turnip & Kohlrabi Salad

Turnips and kohlrabi make a fabulous combination when paired with a sweet and savory miso sauce. Toss in a bunch of fresh cilantro and cooked quinoa and you have yourself a lovely and simple weeknight dinner. If you aren't familiar with kohlrabi it is a member of the brassica family and has a mild broccoli flavor. The texture is more like an apple and it tastes lovely raw or cooked.  If you haven't tried my kohlrabi & cabbage slaw yet I highly suggest giving that recipe a whirl too. However, now that our heatwave has ended this cooked meal is just what the doctor ordered. We've been blessed with some cooler weather the past couple of days and I couldn't wait to celebrate by cooking up something a little heartier in the kitchen. We have kohlrabi and turnips coming out of our ears at the farm so I thought they should be the stars on our dinner plates. I gave this salad a little Japanese twist with the miso sauce and I couldn't be happier with how this turned out. If it's cool enough where you live to turn on your stove I suggest running to your nearest farmers market or grocery store to pick up the goods to make this lovely meal. Pair with a glass of crisp white wine and enjoy!

Miso Glazed Turnip & Kohlrabi Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

For the Salad:
  • 2 Tablespoons grapeseed oil (or other neutral cooking oil)
  • 1 bunch of scallions, diced -white and light green parts only
  • 1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
  • 2 medium-small kohlrabi, tough stems removed and cut into 1/2 inch chunks (reserve the greens for another use)
  • 1 1/2 cups cilantro, finely chopped
  • 1 cup uncooked quinoa
For the Miso Sauce:
  • 3 Tablespoons white miso paste
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoons low sodium tamari sauce
  • 1 1/2 Tablespoons pure maple syrup
  • 2 tsp fresh minced ginger
  • 1-2 Tablespoons water

Preparation

  1. Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor.  Taste test and adjust seasonings if necessary.
  2. Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes.
  3. Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes. Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist.
  4. Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes.
  5. Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary.  The miso sauce will keep in the fridge for up to a week in an airtight container.

Notes

* Use this recipe as a guide *Adjust measurements and ingredients as necessary *Always taste test as you go and make changes to suit your taste buds

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