Miso butter-glazed turnips with black rice from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 475) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute spinach or kale for turnip greens, honey or agave syrup for maple syrup, brown rice for black rice, and baby potatoes for Hakurei turnips.

  • ljl1989 on January 12, 2026

    Can’t review the full recipe as I didn’t make as written, but did make the miso / garlic / maple sauce to drizzle on a bunch of roasted winter radishes and it was fantastic. I imagine it would be great on salmon as well.

  • tarae1204 on March 09, 2025

    Very easy and quite good. Adding wet leaves at the end of cooking reintroduced moisture that had cooked off and spoiled the nice caramelization of the turnips. But the spice of the turnip leaves was a great foil to the sweet turnips.

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