Miso Glazed Sous Vide Turnips Recipe
Flavorful turnips and savory miso are one of my favorite combinations. They make a great side dish for steak or pork, or can even stand up as the centerpiece of a vegetarian meal.
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.
Here is a lot more about how to sous vide turnips
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Ingredients for Miso Glazed Sous Vide Turnips
- 2 to 4 turnips, peeled and cut into 1" wedges
- 1 tablespoon miso
- 1 tablespoon butter or olive oil
- 1 teaspoon sweet paprika
- 1 lemon
- 2 scallions, sliced
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Cooking Instructions for Miso Glazed Sous Vide Turnips
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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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