- 2 tablespoons water
- 2 tablespoons cold unsalted butter, cut into two pieces
- 2 tablespoons white miso
- 1/2 teaspoon sugar
- 1 pound Japanese turnips, scrubbed clean and tops removed
- Green onions, sliced thinly, for garnish
Turnips don't get the love they deserve. At least I don't think so. They're not sexy and luxurious like black truffles. They don't conjure up total comfort like sweet potatoes. But like so many root vegetables in winter, they get incredibly sweet from the cold. Even more so with Japanese turnips, which are smaller in size and more tender, meaning they don't even have to be peeled. What's more, they are never bitter like larger varieties. I love them cooked with a little miso and butter. Miso, made from fermented soy beans, imparts a wonderful savory, meaty, umami flavor. I used the white variety, which is the mildest, so as not to overwhelm the natural flavor of the turnips. And butter? Well, that just makes everything better. This recipe for miso-butter Japanese turnips made in a precision cooker could not be easier. You'll be surprised at the punch of flavor these turnips possess, largely because the vacuum-sealing of the bag they're cooked in really infuses the miso into them.