Dishing Up the Dirt

Miso Glazed Turnips & Snow Peas

Our CSA members are receiving turnips and snow peas (among many other things!) in their veggie boxes this week and I thought this salad would be a great way to highlight these seasonal gems. And while I’m over the moon that we are having an abundant year for peas I must admit that harvesting peas (of any kind!) is one of my least favorite farm chores. The rows are endless, it’s usually hot as hell, the buckets fill up quickly, and before you know it, you need to turn around and bushwhack your way back to the beginning of the row (where the truck waits) unload and head back where you left off. It may not sound difficult but for some reason this chore has been my least favorite ever since our first summer back at Hutchins Farm  (circa 2008) and remains a dreaded task every time. With that being said, I love peas and snow peas are one of my favorites. They pair really well with sweet salad turnips and this tangy miso sauce. After just one bite all is forgiven and I’m quickly reminded that the flavors of the season will always win and make the hard work worth it.

Cheers from Tumbleweed Farm!

Miso Glazed Turnips & Snow Peas

Prep Time: 15 minutes    Cook Time: 40 minutes    Serves: 4

  • 1 bunch salad turnips (with their greens)
  • 1 pint snow peas (about 1/2 pound)
  • 2 Tablespoons white miso
  • 2 Tablespoons good quality butter
  • 1 cup water + additional if necessary
  • 1 1/2 Tablespoons honey
  • salt to taste
  • 1 1/2 cups cooked brown rice for serving (preferebly cooked in veggie stock for more flavor)
  • pinch of flakey sea salt for serving


  1. Stir together the miso and 1 1/2 Tablespoons of butter (reserving 1/2 Tablespoon)
  2. Discard the greens from the turnips and and roughly chop them. Slice larger turnips into quarters and smaller turnips in half. Add the turnips and snow peas to a large skillet with the water, honey and remaining 1/2 Tablespoon of butter. Bring to a boil. Blanch the snow peas for about 2 minutes or until they turn bright green. Use a slotted spoon or tongs and remove the peas from the pan. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they are becoming tender (about 8-10 minutes). Reduce the heat to low, stir in the turnip greens and snow peas and continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.
  3. Serve with cooked brown rice and a pinch of of flakey sea salt.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

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8 thoughts on “Miso Glazed Turnips & Snow Peas

  1. Patti says:

    I love turnips and turnip greens. This is a very creative way to glaze them. Being a carnivore, I have used miso glaze on my salmon and my chicken, but it never occurred to me to use it to glaze veggies. Great idea. I also like that you used every part of the turnip and added snow peas. I will be picking up turnips at my farmers market this week.

    1. Andrea says:

      Let me know how the recipe turns out!

  2. Barbara says:

    Are salad turnips the Japanese ones called Hakurei that I see out now?

    1. Andrea says:

      Yep! You got it! They’re really sweet and tender. So good right now!

  3. Caitlin says:

    This was delicious ! I had never cooked with turnips before but I remembered I had some in our fridge when I saw this recipe. It was a great and easy way to use them. I did add Braggs Liquid Amino’s to give the rice some saltiness. Thank you!

    1. Andrea says:

      I’m so happy you loved this! Great idea to add a little Braggs to the rice to up the flavor. Yum!

  4. Lorrie DeKay says:

    Just made this for lunch, with your turnips and a friend’s over abundance of peas. I had no miso, but did have a package of Trader Joe’s Miso Soup mix on the shelf. Used half a package (2 Tbs) in the water/butter/honey mixture while cooking the turnips. Out of rice, but had a cup of quinoa, cooked it in veggie broth. Came out tasty! Thanks for the inspiration, will look for miso to add to my stock of ingredients.

    1. Andrea says:


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