Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.
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Preheat the water bath to 183°F (83.9°C).
Combine all ingredients in a bowl and toss to mix well. Pour into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, and seal. Place in the water bath and cook for 45 to 60 minutes.
Once the turnips are tender remove them from the water bath.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Pour the turnips and their juice into a pan and heat over medium-high heat until the juices have thickened. Drizzle with the honey and squeeze some lemon juice, about 1/4 of a lemon, over the top. Cook until the sauce has thickened. Remove from the heat and serve with some lemon zest and scallions on top.
My best selling sous vide cookbook will help you master sous vide and can be used as a reference for more than 80 cuts of meat and vegetables. It is also filled with inspiring recipes to get you on your way to sous vide success!