Miso Glazed Turnips

This recipe will convert you to a turnip fan if you aren’t already. I’m sure most things would taste good after sitting in a jacuzzi of salty, umami-rich miso – but these turnips are exceptional!!!

Miso is a fermented soy bean paste that is salty, umami (savory), and a little bit sweet. It is a great “flavor bomb” to keep on hand! Find it in the grocery store in the refrigerated section, usually near other fermented foods (pickles, kimchi, maybe yogurt).

Make these miso glazed turnips, and serve them some rice, a spring salad, and some roasted chicken thighs, pan-seared fish, or tofu. I promise they will be the start of the show!

Miso Glazed Turnips

Prep Time10 mins
Cook Time20 mins
Total Time32 mins
Cuisine: Japanese


  • 1 lb turnips (about 1 bunch) Preferably Japanese hakurei turnips, or a smaller, sweeter variety. Save the turnip greens if they come with them, roughly chop.
  • 1 tbsp olive oil
  • 1 tbsp miso paste


  • If the turnips came with their greens attached, cut the greens off. I like to leave about 1-inch of greens for more a rustic look.
  • Heat a medium to large saute pan to medium-high heat, and add the oil.
  • Add the turnips, cut side down. Using tongs, check on the turnips, and when they are getting nice and charred with brown spots flip them over. Once all turnips are charred turn down the heat to low.
  • Whisk the miso paste with 1/3 cup of water until well combined. Add the mixture into the pan. The steam from the water will continue to cook and soften the turnips, while also infusing them with miso flavor!
  • Cook on low for about 5-10 minutes, or until much of the water has evaporated and the there is a just a thin layer of sauce left.
  • Remove the turnips, and place in a serving bowl.
  • If you have the turnip greens, place them in the saute pan with any leftover miso sauce. Add a splash of water (about ¼ cup) and saute the greens until they have shrunken in size and are bright green. Remove from the heat and serve.

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