COURSE Side dish
SERVES about 6
TIME About 30 minutes
![](https://static.wixstatic.com/media/37d434_e2bdfc54282d453ca06b3dea799ed34f~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/37d434_e2bdfc54282d453ca06b3dea799ed34f~mv2.jpg)
Purple Potato substitute: Purple potatoes are not necessary in this recipe. Sweet potatoes or any winter squash will do for this recipe.
Cooking Tip:
Turnip is the star. All other root vegetables can be substituted. Once done, turnip is slightly harder than the other vegetables, which adds a little texture to the dish.
Marinating vegetables can add good flavor, but not necessary. I often chop my veggies the night before and mix with 1 Tbsp of olive oil, salt, and pepper to store in the fridge overnight. Melted butter can be added right before baking.
Can be served with a baked fish.
Ingredients:
2 Tbsp olive oil, divided
1 Tbsps unsalted butter, melted
1 Tbsp red miso (2 Tbsp if using white miso) - for the glaze
1 Tsp sugar - for the glaze
1 Tbsp lemon juice - about 1 lemon - for the glaze
1 medium sweet onion
1 large turnip, cubed about ½ inch in size
4 small carrots, or 2 medium carrots, chopped
2 small purple potato, above ½ inch in size
1 sweet potato, about ½ inch in size
Salt, to taste (I used about ½ Tsp)
Pepper, to taste
¼ cup cilantro, chopped, for garnish (optional)
Directions:
Pre-heat the oven to 450 degrees.
Mix the vegetables (turnip, carrots, onion, potatoes) with salt, pepper, melted butter, and 1 Tbsp of olive oil on a baking sheet. Bake for about 20 mins.
Making the miso glaze: mix the miso, sugar, lemon juice, and the other tablespoon of olive oil together until well combined.
Once the vegetables are baked, pour in the miso glaze and mix until combined.
Garnish with cilantro and serve.
Recipe Inspiration:
This recipe is inspired by the "Miso-Glazed Turnip" on BonAppetit.
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