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.
Find miso in the refrigerator section at Asian markets.
Turnips cooking away.
Enjoy as a side dish with any Asian-style entree. Or even with a good ol' steak.
Sous Vide Miso-Butter Japanese Turnips
(Serves 4 as a side dish)
- 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
Set the Anova to 85 degrees Celsius (185 degrees Fahrenheit) in a large pot of water.
In a small saucepan over medium heat, add water. When the water has warmed, whisk in the butter, one piece at a time. Next, whisk in miso and sugar. Remove from heat and allow the mixture to cool to room temperature.
Cut turnips in half vertically. Place them in a bowl and add the miso-butter mixture, stirring to coat well.
Pour contents into a plastic bag, taking care so that the turnips are arranged in one layer. Vacuum seal the bag.
Once the pot of water has reached the desired temperature, drop the bag of turnips in. Set the Anova for 30 minutes.
When ready to serve, heat a saute pan on medium-high heat. Add the contents of the bag, including the liquid. Cook for about a minute until liquid is reduced almost completely.
Arrange turnips on a serving platter and scatter green onions over the top.