Roasted turnips with miso butter
serves
4
“Turnips can sometimes be overlooked, but they shouldn’t be! They’re tasty raw or cooked, plain or pumped with flavour like they are here." - Hayden Quinn.
Ingredients (12)
- 1.3kg turnips (mix of medium and small), tops trimmed, tails left intact, washed well
- 2/3 cup (50g) finely grated parmesan, plus extra, finely grated, to serve
- Shichimi togarashi (Japanese spice mix), to serve
- Thinly sliced long green shallot, to serve
Miso butter
- 150g unsalted butter, softened
- 1/4 cup (80g) white miso paste
- 1/4 cup (60ml) rice wine vinegar
- 1 1/2 tbs soy sauce
- 1 1/2 tbs sesame oil
- 3 tsp raw sugar
- 6cm piece (30g) fresh ginger, finely grated
- 3 garlic cloves, crushed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 220°C/200°C fan-forced. Slowly heat a medium cast-iron frypan with a lid over medium-high heat.
-
2.Place the turnips, flat-side down and tails up, into the pan, ensuring they stand up next to each other and don’t fall over.
-
3.To make the miso butter, mix everything in a bowl. Add 3/4 cup (180ml) hot water, a spoonful at a time, to loosen mixture until it reaches a yoghurt-like consistency.
-
4.Spoon miso butter over turnips, cover and roast for 1 hour 20 minutes or until turnips are just tender and can be pierced with a sharp knife with a slight resistance.
-
5.Remove from oven. Carefully transfer turnips to a baking paper-lined tray, reserving miso butter in pan.
-
6.Increase oven to 240°C/220°C fan forced. Sprinkle parmesan over turnips and bake for 5-8 minutes until cheese melts and crisps and turnips are golden.
-
7.Serve sprinkled with togarashi, extra parmesan and long green shallot, and drizzled with miso butter from the pan.
Recipe Notes
You’ll need a medium cast-iron frypan with a lid.
Reviews
Join the conversation
Log in Register