Caramelized Turnips with Miso Butter

This recipe, adapted from Cara Magini's The Vegetable Butcher, creates a glaze that renders humble turnips intensely delicious. If you find baby turnips at the farmers market, use those, halved. But don't worry about tracking them down especially for this—it's just as delicious with regular turnips!


  • 1-1/2 pounds turnips
  • 2 tablespoons unsalted butter
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons white miso paste
  • 1/4 cup water
  • 1/4 teaspoon red pepper flakes, plus more for garnish (optional)
  • 1/4 cup mirin


  • Scrub and trim the turnips, cutting them into ¾-inch cubes (for larger turnips) or wedges (for smaller ones).
  • Melt the butter in a large sauté pan over medium-high heat. Cook 1-2 minutes, or until browned. Add the turnips and a pinch of salt. Sauté 3 minutes, or until they start turning golden. Reduce heat to medium.
  • Whisk together miso, water and red pepper flakes (if using) until smooth. Add to pan, stirring to coat the turnips. Cook 3-5 minutes, or until turnips are tender and golden, stirring occasionally. Increase the heat to medium-high. Add mirin to pan, and cook 1-2 minutes, or until mirin evaporates, scraping the pan to loosen any browned bits. Serve sprinkled with extra red pepper flakes, if desired.
Servings: 4
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.