Miso-honey-glazed turnips from Fine Cooking Magazine, Apr/May 2013 (page 46) by Michael Ruhiman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pastry-wrapped chicken with vegetable stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on June 12, 2021

    Wow. This was super delicious. I used (purple) kohlrabi from my csa, which I was stumped about how to use. This was simple to make too, though it did take longer to cook then stayed and I also used a slotted spoon to help the glaze reduce). I’m already hoping I get some sort of vegetable I can make this with again next week.

  • urmami on October 24, 2016

    This is tasty and easy, great flavor. The sauce took much longer to glaze down than the turnips took to cook, but a slotted spoon fixed that easily. I'd use a touch less miso next time, but that's being very picky. Honey, miso, and butter - how bad can it possibly get, really?

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